Pan Seared Mahi-Mahi with Mango Salsa
A simple and sultry lunch or dinner recipe, it tops the sweet, mild flesh of Mahi Mahi with a tropical, mango salsa. Serve over rice or just toss with your favorite salad greens.
Ingredients
For the Mahi Mahi:
- 4 oz mahi-mahi fillets skin on (approx 4each)
- juice of ½ lemon
- salt and freshly ground black pepper
- 2 tbsp neutral oil such as grape seed
For the Mango Salsa:
- 1 medium mango
- 1 small sweet onion finely chopped
- 1 red and 1 green jalapeno seeded and finely chopped
- 1 Tbsp chopped fresh cilantro leaves*
- 1 clove garlic minced
- 1 tsp rice wine vinegar*
- salt and freshly ground black pepper
To serve
- 2 cups cooked Basmati or Jasmine rice
Instructions
For the salsa:
- Peel the mango.
- Slice flesh away from pit then dice fruit into 1/4-inch cubes.
- Transfer mango to a medium mixing bowl. Add onion, jalapeno, cilantro, garlic and vinegar. Toss to thoroughly combine.
- Season with salt and black pepper to taste. Set aside.
- For the fish:
- Rub the fish fillets with the salt and lemon juice then rest for 30 mins.
- Heat a large saute pan over medium-high heat and then add the oil.
- Sear the fish, skin side down for 3--4 minutes.
- Turn the fish and saute until cooked through, approximately 3 to 4 minutes. Keep a careful eye on the fish at this stage. You do not want to overcook.
To serve:
- Place 1/2 cup rice on each of four plates. Top with mahi-mahi, served skin side down. Spoon the mango salsa over each fillet. Alternatively, serve on top of your favorite salad greens.