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Baked Fish with Rainbow Salsa

Nutrition Information
Calories: 162
Total Fat: 1g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 94mg
Carbohydrates: 11g
Dietary Fiber: 1.7g
Sugars: 8g
Protein: 27g
Vitamin A: 737iu (14%)
Vitamin C: 46mg (76%)
Calcium: 25mg (2%)
Iron: 1.5mg (8%)

Yield: Serves 4. Each serving: 1 cup.

This dish is flavorful and colorful and great for any summer meal. For best results, use a light fleshed fish such as mahi mahi, flounder, scrod, grouper or haddock.

4 4-ounce fillets of fish, fresh or thawed
1 tsp paprika
4 Tbsp water

Salsa:
1/2 cup diced pineapple, fresh or canned
1/2 cup diced mangoes or peaches
1/4 cup diced green onion
1/2 cup diced bell peppers
1/2 cup diced ripe tomatoes
juice of 1 lime
1 diced jalapeno
2 Tbsp chopped fresh cilantro

Preheat your oven to 350 degrees. Place the fish fillets on a baking pan with water so they are spread evenly apart.

Sprinkle the tops of the fish with the paprika. Bake until the fish is done - when it flakes apart and is fork tender, about 15 -20 minutes.

Meanwhile, place the ingredients for the salsa in a medium-sized bowl and mix well. Serve each fillet of fish with 1/2 cup of salsa on each.

Serves 4. Each 1 cup serving: 162 calories, 1 g fat, 0 g saturated fat, 62 mg cholesterol, 94 mg sodium, 11 g carbohydrate, 1.7 g fiber, 8 g sugars, 27 g protein.

Total Preparation & Cooking Time: 30 min. (10 Prep, 20 Cook)

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