Mahi Mahi with Berry Salsa
4 5-ounce fillets Mahi Mahi (or other white fish like cod or halibut) fillets
1 teaspoon extra virgin olive oil
1 teaspoon fresh thyme leaves
salt and pepper , to taste
1 tablespoon lemon juice
1/2 cup blueberries
1/2 cup raspberries
1/2 cup strawberries, chopped
1/2 cup blackberries
1 tablespoon shallots, chopped
1 teaspoon fresh thyme
1 tablespoon fresh mint
2 teaspoons white vinegar
2 teaspoons white wine
2 teaspoons honey
Rinse fillets and pat dry. Place in baking dish and drizzle with olive oil. Sprinkle with fresh thyme and a dash of salt and pepper for each fillet. Drizzle lemon juice over fillets just prior to cooking the fish. Cover with foil or plastic wrap and refrigerate until ready to use. You can bake or grill the fish. If grilling, preheat the grill to medium high heat. If baking, preheat oven to 375.
To prepare fruit salsa, combine berries, thyme, mint, vinegar, wine, and honey and stir gently to mix well. Cover and set aside for up to an hour.
Grill fish on aluminum foil coated with cooking spray or on clean grill grates lightly greased with cooking oil (this is obviously best done prior to turning on the grill). Cook about 4 minutes on one side and turn and cook another 3 minutes. If you are baking the fish, check for doneness after about 17 minutes.
Serve fish warm, topped with about 1/3 to 1/2 cup fruit salsa.
Per Serving: 180 Calories; 2g Fat (1g sat); 27g Protein; 12g Carbohydrate; 3g Dietary Fiber; 6g Sugars; 103mg Cholesterol; 127mg Sodium.