Grilled Mahi-Mahi and Pineapple (or Mango) Salsa

Ingredients

• Mahi Mahi

  President's Choice

  10 oz or 284g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Limes

  Raw

  ½ fruit or 34g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Pineapple

  Frozen, chunks, sweetened

  ½ cup, chunks or 123g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• Red Onion

  Vegetables - Melissa's

  4g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Limes

  Raw

  ½ fruit or 34g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Uncooked Rice

  Three Ladies

  ½ cup uncooked or 98g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Preheat grill pan, or grill to medium/high heat. Season mahi-mahi, and add to grill. Cook for 4-5 minutes on each side. Fish is done when it's flaky to the touch.
2. While fish cooks, cook rice; wash rice under cold water, then add 1/2 cup uncooked rice with 1 cup water, add crushed garlic cloves and a pinch of salt to water.
3. Chop all salsa ingredients, add to a bowl, squeeze lime and add olive oil and mix, add pinch of salt and pepper.
4. Add rice to a bowl, fish on top of rice, then top with salsa. Enjoy!
5. NOTES Meal Prep Tip: Store salsa separately, so that when you warm fish and rice the next day, the salsa has marinated a little more and is cold.

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• Broiled Salmon with Pineapple Mango Salsa
• Soft Mahi Mahi Tacos with Ginger-Lime Dressing