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Mahi Mahi w/ Shrimp & Tropical Salsa




Source of Recipe


Fabulous Fat-Free Cooking


List of Ingredients




MAHI MAHI & SHRIMP:
4 mahimahi fillets (2 1/2 oz each)
2 tablespoons fresh squeezed lemon or lime juice
4 ounces shelled shrimp, tails left on

TROPICAL SALSA:
3/4 cup fresh pineapple chunks
1/2 cup diced mangoes or peaches
1 slice honeydew or cantaloupe, cut in 1/2" pieces
1/4 green bell pepper, cut in 1/2" pieces
1/4 sweet red bell pepper, cut in 1/2" pieces
1/3 cup fresh squeezed lemon or lime juice
1/4 cup chopped fresh cilantro
4 scallions, sliced
1/2 teaspoon finely chopped jalapeno peppers

Recipe



To make the mahimahi and shrimp: Rinse the fish and pat dry with paper towels. Place in a large shallow baking dish. Drizzle with the lime juice or lemon juice; turn to coat both sides. Coat both sides with nonstick spray. Prepare charcoal grill. Coat the bbq grill rack with nonstick spray.
Place the fish on rack. Grill for 3-5 minutes, or until opaque on the bottom. Turn the fish. Carefully place the shrimp on the grill. Grill for 3-5 minutes,, or until themahimahi and shrimp are opaque in the center. (check by inserting the tip of a sharp knife in the center of 1 fillet and 1 shrimp).
To make the salsa: While the fish is cooking, in a medium bowl, mix the pineapple, mangoes or peaches, melon, green peppers, red peppers, lime or lemon juice, cilantro, scallions, and jalapeno peppers. Serve with the shrimp and fish.