Banana Salsa: Heat oven to 350°F. Bake bananas in their skins directly on oven rack 25 minutes or until skins are blackened all over. Remove to a rack to cool, about 25 minutes. Peel bananas, quarter lengthwise and cut in 1/2-inch pieces. Toss in a small bowl with remaining ingredients.
Season fish fillets with salt and pepper. Heat oil in a large, preferably nonstick skillet over medium heat. Add fillets and cook 8 to 10 minutes, turning once, until just opaque in the thickest part.
Remove to plates and top with Banana Salsa and macadamia nuts.
Note: Swordfish, shark or grouper may be used instead of mahimahi.
Calories 255 Fat 5g Saturated fat 0 Cholesterol 124mg
Sodium 425mg Carbohydrate 20g Fiber 0
This recipe has been added to the following public cookbooks:
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