Mahi-Mahi With Corn & Tomatillo Salsa
Makes 6 servings; each equals two 5 A Day servings

Ingredients

6 mahi-mahi filets, 3 oz. each
1/3 cup pistachios, ground

Salsa:
5 ears fresh corn
24 tomatillos
1 red pepper
1 tomato
½ jalapeño, seeded
2 Tbsp cilantro

Sauce:
1 cup fresh squeezed orange juice
1 tsp lemon juice
2 Tbsp pistachio nut oil

Salsa, Prepare a hot grill. Remove silks from ears of corn and pull
husks back to cover. Place on grill and char on all sides until corn
is cooked, about 5 minutes. At the same time, remove the husks from
tomatillos and place on grill with red pepper and char on all sides.
When vegetables are cool enough to handle remove the husks from the
corn and cut off the cob. Finely dice the tomatillos and tomato. Peel,
seed and dice the red pepper. Place them all in a stainless steel bowl
and mix with the jalapeño and cilantro and season with salt and
pepper. Reserve.

Sauce, Place orange juice in a stainless steel saucepan and reduce by
half over high heat until lightly thickened. Add the lemon juice and
pistachio nut oil and reserve.

To serve, Heat a non-stick skillet over high heat. Roll fish filets in
ground pistachios. Spray oil on skillet and cook filets on both sides
to lightly brown and cook through. Divide salsa between six plates,
place fish on top and drizzle sauce around the fish.

Nutritional analysis per serving: Calories 340, Fat 11g, Calories
from Fat 28%, Protein 26g, Carbohydrates 40g, Fiber 7g, Cholesterol
74mg, Sodium 114mg.