1-1/2 cups diced fresh pineapple 
1/4 cup finely chopped red bell pepper 
1/4 cup finely chopped green bell pepper 
2 tablespoons chopped fresh cilantro 
2 tablespoons fresh lime juice, divided 
1/2 teaspoon dried red pepper flakes 
1/2 teaspoon grated lime peel 
Nonstick cooking spray 
4 Mahi-mahi fillets (4 ounces each) 
1 tablespoon olive oil 
1/2 teaspoon white pepper

To prepare salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl. Set aside. 

Preheat broiler
Spray rack of broiler pan with cooking spray
Rinse mahi-mahi and pat dry with paper towels
Place mahi-mahi on rack
Combine remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi

Broil, 4 inches from heat, 2 minutes
Turn and brush second side with olive oil mixture; sprinkle with white pepper
Continue to broil 2 minutes or until mahi-mahi flakes when tested with fork
Serve with pineapple salsa
Note Pineapple Salsa can be prepared 1 to 2 days ahead and refrigerated

Food exchange 2 1/2 meat 1/2 fruit
(1 fillet with 1/2 cup Salsa) Calories 168 Calories from Fat 24 % Total Fat 5 g Saturated Fat 1 g
Cholesterol 83 mg Carbohydrate 10 g Fiber 1 g Protein 22 g Sodium 102 mg

Courtesy Diabetic Cooking

Serves 4