FISH:

1 lb mahimahi, skin removed

salt to taste

pepper to taste

3 tbsp vegetable oil

2 tbsp curry powder

2 tsp dried oregano

SALSA:

1/2 english (hothouse) cucumber, finely diced

2 mangoes, flesh removed and finely diced

2 tbsp lime juice

1/3 C orange juice

1 small red onion, finely chopped

1 small bunch fresh mint leaves, finely chopped

1/2 tsp salt

10 grinds fresh black pepper

RICE:

1 C white rice

2 chipotle chili peppers packed in adobo with sauce, finely chopped

1/2 C cilantro leaves, finely chopped

DIRECTIONS

Season mahimahi lightly with salt and pepper, then rub with oil.

In small bowl, mix curry powder and oregano. Rub mixture over fish to coat evenly. Let stand, covered, at room temperature for 30 minutes or up to 6 hours in refrigerator.

In mixing bowl, toss salsa ingredients.

Cook rice per package directions. Mix with chipotles and cilantro.

Heat skillet over high heat. Cook mahimahi until crispy and medium rare or medium, 4 to 5 minutes per side. Serve over rice with salsa.

CALORIES 501.5 CAL

FAT 12.8 G

SATURATED FAT 1.3 G

SODIUM 485.3 MG

CARBOHYDRATES 70.1 G

TOTAL SUGARS 18.7 G

DIETARY FIBER 7.9 G

PROTEIN 28.3 G