A delicious pairing of fruit and fish!

Preparation time: 15 minutes/Total time: 25 minutes

Ingredients:

Salsa:
1 cup diced bell pepper (use a mix of red, green and yellow)
½ medium jalapeno pepper, diced
1/3 cup diced cucumber
¼ cup sliced green onion
½ cup diced pineapple
1/3 cup fresh chopped cilantro
1 tablespoon lemon juice
1 tablespoon olive oil
1 large avocado, halved, pitted, peeled and cut into ½ inch dice
½ teaspoon salt
1 teaspoon cumin, optional

Fish:
4 mahi mahi or tilapia fillets (about 1 ¼ pounds total) or favourite firm white fish
4 tablespoons apricot preserves (try ‘Twice the fruit half the calories’ preserve), melted and cooled, divided
Salt and fresh ground pepper to taste
1 teaspoon Old Bay seasoning or favourite all purpose seasoning for seafood
Lemon wedges, optional

Directions:
To make the salsa:

• In medium bowl stir together, the peppers, cucumbers, green onions, pineapple, cilantro, lemon juice and olive oil. Add the diced avocado and toss gently to combine. Season with salt and, if desired, the cumin.
• Refrigerate until ready to use.

To prepare the fish:

• Preheat the broiler. Rinse the fish and pat dry. Place the fillets on a foil-lined broiler pan. Set aside 2 tablespoons of the melted preserves. Brush the fillets with the remaining 2 tablespoons of the melted preserves. Season with salt, pepper and Old Bay seasoning.
• Broil 4 inches from the heat for about 5 to 6 minutes or until the fish just flakes easily. Remove from the oven and brush again with reserved 2 tablespoons preserves if desired.

Serve fish topped with salsa and garnished with lemon wedges.

Allowance: Makes: 4 servings
Each serving including the salsa counts as 1 Fat (group 7) and 3 Protein (group 6)

Recipe courtesy of Dr. Bishop