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%) |
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.
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