|Serving Size||½ of recipe|
|Total Fat||7 g|
|Saturated Fat||1.5 g|
|Total Carbohydrate||14 g|
|Dietary Fiber||2 g|
|Marinating Time||30 minutes to overnight|
|Mango, diced||½ cup|
|Pineapple, diced||½ cup|
|Cilantro, chopped||¼ cup|
|Juice of ½ lime|
|Serrano chili pepper, seeded and chopped (optional)||½|
|Cajun seasoning||½ teaspoon|
|Olive oil||2 teaspoons|
|Flounder filets||12 ounces|
Can’t find a ripe mango? Don’t want to buy a whole pineapple? Look for frozen mango and pineapple in the freezer section of your store.
- In a small bowl, combine mango, pineapple, cilantro, lime, and chili pepper. Cover and refrigerate.
- Meanwhile, season fish with the Cajun seasoning.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add flounder and cook for 2-3 minutes per side, until opaque throughout.
- Serve flounder topped with the fruit salsa.
4.5 very lean meats; 1 fruit; 1 fat
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