Here’s a relish recipe that is not only delicious, but beautiful. Used as a topping on your favorite fish, this relish is perfect for those busy week nights or when hosting dinner guests. The colorful presentation of this dish is one that will leave your guests in awe, all while satisfying the foodie in all of them. Just in time for summer, this recipe is as healthy as it is flavorful and will leave your waistline looking good. It compliments an assortment of dishes, but I particularly enjoy it on Mahi Mahi. Give it a try! It will soon become a family favorite!

Mahi Mahi with Tomato Basil Relish

Line a 9 x 13 baking dish with aluminum foil. Spray with cooking spray. Pour ½ cup Egg Beaters into a shallow bowl and ½ cup bread crumbs into another bowl. Dip each fillet into the Egg Beaters and then into the bread crumbs, making sure to cover both sides and the ends. Place in baking dish and sprinkle with salt to taste. Spray 15 squirts (total) of spray butter over all four fillets. Bake at 425 degrees for 20 minutes.

In a medium mixing bowl, combine olive oil, tomatoes, onion, basil, lemon juice, balsamic vinegar, and salt and pepper to taste. Set aside until fish is done.

When fish is done (you’ll know the fish is done when it flakes easily with a fork) place each fillet on a serving plate. Top each fillet evenly with relish. Enjoy this beautiful, summery dish!

Mahi Mahi with Tomato-Basil Relish

½ cup Egg Beaters

½ cup Whole Wheat or Italian Style Bread Crumbs (both taste great, but whole wheat are a little healthier)

4 (4oz) Mahi Mahi Fillets

2 tbsp Olive Oil

1 cup Grape Tomatoes, sliced

½ cup red onion, sliced

2 tbsp Fresh Basil Leaves, chopped

2 tbsp Lemon Juice

2 tbsp Balsamic Vinegar

Salt

Pepper

No Calorie Spray Butter

No Calorie Cooking Spray

Directions:

1. Line a 9 x 13 baking dish with aluminum foil. Spray with cooking spray. Pour ½ cup Egg Beaters into a shallow bowl and ½ cup bread crumbs into another bowl. Dip each fillet into the Egg Beaters and then into the bread crumbs, making sure to cover both sides and the ends. Place in baking dish and sprinkle with salt to taste.
2. Spray 15 squirts (total) of spray butter over all four fillets. Bake at 425 degrees for 20 minutes.
3. In a medium mixing bowl, combine olive oil, tomatoes, onion, basil, lemon juice, balsamic vinegar, and salt and pepper to taste. Set aside until fish is done.
4. When fish is done (you’ll know the fish is done when it flakes easily with a fork) place each fillet on a serving plate. Top each fillet evenly with relish. This dish tastes great with your favorite vegetable.

Serves 2-4

**Adapted from Type A Kitchen**