The peppery seeds of the papaya are edible. Reserve about a tablespoon to give the salsa additional flavor.
1 cup diced peeled papaya (about 1/2 medium papaya)
2/3 cup chopped fresh pineapple
1 kiwifruit, peeled and chopped
1 jalapeño pepper, seeded and minced
3 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh pineapple juice
4 (6-ounce) mahimahi or other firm white fish fillets
1/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
Combine first 7 ingredients in a medium bowl; toss gently. Cover and chill.
Sprinkle fillets with salt and pepper. Heat a large nonstick skillet over high heat until hot. Coat fillets with cooking spray; add fillets to pan. Cook fillets 1 minute on each side or just until lightly browned. Reduce heat to medium, and cook, uncovered, 7 minutes or until fish flakes easily when tested with a fork.
Place fillets on individual serving plates; spoon salsa over fillets.
carbo rating: 10
The Complete Step-by-Step Low Carb Cookbook
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