(2 servings, 5 min prep, 10 min cook)
Ingredients: 2 mahi mahi steaks, 3/4 cup finely diced pineapple, 3/4 cup sliced cherry tomatoes, 1 tablespoon cayenne red pepper, 2 teaspoons extra virgin olive oil, ground black pepper and salt to taste.
- Add two teaspoons olive oil to a medium pan over medium heat. Once the pan is warm, add the mahi mahi, skin side down to start.
- Sprinkle the tops of the fish with cayenne red pepper, ground black pepper, and sea salt to taste. Cook for 2-3 minutes skin side down, slip and cook on the top for 1-2 minutes, then flip back and cook skin side down for about another minute.
- In a small pan, add 3/4 cup finely cut fresh pineapple and 3/4 cup slices cherry tomatoes over medium heat, stirring occasionally.
- Plate the mahi mahi on a bed of greens and top with the pineapple salsa.
Mahi mahi and olive oil are both high in good, healthy fats, which actually help to lower the levels of bad, unhealthy fats in the body. Cayenne red pepper feeds the necessary elements into the cell structure of the arteries, veins and capillaries so that these regain elasticity and blood pressure can normalize. So, combining the benefits of the olive oil and the fish with those of the cayenne pepper make this dish wonderful for the cardiovascular system. Also, the Vitamin C, found in both tomatoes and pineapple, is the body's primary water-soluble antioxidant, defending all aqueous areas of the body against free radicals that attack and damage normal cells. Free radicals have been shown to promote the artery plaque build-up of atherosclerosis and diabetic heart disease, cause the airway spasm that leads to asthma attacks, damage the cells of the colon so they become colon cancer cells, and contribute to the joint pain and disability seen in osteoarthritis and rheumatoid arthritis, explaining why diets rich in vitamin C have been shown to be useful for preventing or reducing the severity of all of these conditions.