COLD OR HOT PINEAPPLE HITS THE SPOT
Pineapple is packed full of vitamins and minerals including vitamin C, vitamin B6, magnesium and calcium. Plus, it has fiber as well. No need for added sugar or sauces when you pair this tropical fruit with your Cinco de Mayo recipes. Fresh or grilled, pineapple adds the perfect flavorful and nutritious punch.
PUT PINEAPPLE IN SALSA
Pineapple salsa also adds a special flair and can be a great way to balance the heat of traditional Mexican dishes. If fresh pineapple feels too difficult to prepare, stop by the Grab-N-Go section in the produce department to find pre-cut pineapple — ready to toss into your favorite salsa.
NOT YOUR TYPICAL TACO
This Mahi Mahi Fillets with Pineapple Salsa recipe is a healthy twist on the typical taco stuffing. Mahi is a flaky white fish with a mild flavor profile. A goal of two to three servings of fish or seafood per week can help provide healthy fats that are important for overall health. With this recipe, you will be the “taco” of the fiesta!
Grilled Mahi Mahi Fillets with Pineapple Salsa
1 10 oz. can diced tomatoes
1-1/4 cups fresh pineapple
1/4 cup red onion
3 tablespoons fresh cilantro
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
2 tablespoons vegetable oil
4 fillets (4 ounces each)
Spray grill with grilling spray; preheat to medium-high heat.
Stir together tomatoes, pineapple, red onion, cilantro and half the kosher salt in a medium bowl.
Stir together the garlic, cumin, oregano and remaining salt in a small bowl.
Coat fish with oil and rub with seasoning mixture.
Grill fish about three to five minutes on each side or until firm (145 degrees).
Remove from grill and plate separately.
Top each fillet with pineapple salsa. Pair with corn or flour tortillas.
Recipe from www.foodcity.com.