|Serving Size||½ of recipe|
|Total Fat||22.5 g|
|Saturated Fat||3.5 g|
|Total Carbohydrate||10 g|
|Dietary Fiber||3 g|
|Pineapple, diced||½ cup|
|Red onion, diced||2 tablespoons|
|Jalapeno, seeded and minced (optional)||½|
|Cilantro, chopped||1 tablespoon|
|Juice of ½ lime|
|Salt||¼ + 1/8 teaspoon|
|Olive oil||2 teaspoons|
|Mahi mahi filets||2 (6-ounce)|
|Freshly ground pepper to taste|
- Combine pineapple, onion, avocado, jalapeno, cilantro, lime juice, and ¼ teaspoon salt in a medium bowl. Set aside.
- Prepare grill. Drizzle olive oil over fish, and season with 1/8 teaspoon salt and pepper. Grill fish about 4-6 minutes per side, or until opaque throughout.
- Top grilled fish with pineapple salsa and serve.
5 very lean meats; 3.5 monounsaturated fats; 0.5 fruits
Wash and trim ½ bunch of asparagus. Place on a plate and drizzle with 2 teaspoons olive oil. Roll around to coat. Grill for 3-5 minutes, rolling around occasionally, until tender-crisp. Season with salt and pepper to taste.
Add ¾ cup coconut milk and ¾ cup water to a medium saucepan. Bring to a boil, add ¾ cup basmati rice, and reduce heat to low. Let stand for a few minutes before serving. For an even creamier taste, mix in some extra coconut milk to cooked rice.
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