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banana Mahi mango chicken broth pineapple juice coconut milk salt fresh ground black pepper long grain rice
Viewed: 71 - Published at: 6 years agoIngredients
- 1 medium banana, peeled and sliced 1/2-inch thick
- 20 ounces mahi mahi fillets, cut into 2-inch pieces
- 1/2 cup mango, slices
- 1 cup low sodium chicken broth
- 2/3 cup pineapple juice
- 1/4 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 4 cups long-grain rice, cooked
- 1 cup watercress, fresh, to garnish (optional)
Method
- Spray large nonstick skillet with nonstick cooking spray.
- Cook banana 2-3 minutes, until golden brown on both sides.
- Add mahi mahi to skillet; cook 3-4 minutes, just until fish flakes easily when tested with a fork.
- Stir in mango, broth, pineapple juice, coconut milk, salt and pepper; heat through.
- Line a serving platter with the rice.
- Place 1/2 cup watercress at each end if desired and spoon fish mixture in center.
- EACH SERVING (2 cups) PROVIDES: 1 1/4 Fruits, 1/2 Vegetable, 2 Proteins, 2 Breads, 45 Optional Calories.
- PER SERVING: 482 Calories, 33 g Protein, 5 g Fat, 73 g Carbohydrate, 695 mg Sodium, 104 mg Cholesterol, 1 g Dietary Fiber; 10 points.
