July 16, 2014

Pan-seared Mahi Mahi with Mango Salsa

Mahi Mahi is one of my favorite fish to eat.  It's a hearty, yet delicate, mild-flavored fish with a slight sweetness to it.  In this recipe, I pan-seared it in a little butter and garlic, and then topped it with a fresh and crunchy homemade mango salsa.  Light, healthy, bursting with flavor, and ready in 20 minutes - yet another perfect summer dish!  

Mango Salsa:

  • 1 mango, peeled and chopped 
  • 1/2 c cucumber, diced 
  • 1/4 c red onion, minced 
  • 1/4 c red bell pepper, diced 
  • 1 jalapeno, seeded and minced 
  • 2 tbsp fresh cilantro, finely chopped 
  • 1 tbsp freshly squeezed lime juice
  • 1/2 tsp garlic, mashed into a paste 
  • Salt, to taste
  • Pepper, to taste 

Remaining Ingredients:

  • 1 lb mahi mahi
  • 2 tbsp butter
  • 1 clove garlic
  • Salt, to taste
  • Pepper, to taste 
  • Freshly squeezed lime juice 


Prepare the mango salsa.  In a medium bowl, combine the mango, cucumber, red onion, red bell pepper, jalapeno, cilantro, lime juice and garlic.  Season with salt and pepper, to taste.  Cover and chill for 20 minutes.  

Heat the butter in a large skillet over medium heat.  Once the foam subsides, add the garlic and cook for 1 minute.  Season the fish with salt and pepper and squeeze some lime juice over all.  Place the fish skin-side down in the hot skillet.  Cook for 3 to 5 minutes, depending on how thick your cut is.  Carefully turn the fish over.  At this point, you should be able to easily peel away the skin.  Cook for another 3 to 5 minutes, or until the fish flakes easily with a fork.  

Carefully place the fish on serving platters and top with a generous amount of the mango salsa.  


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