Mahi with mint + mango salsa

Posted by Dana McMahan on May 20, 2008

I'm a sushi girl. I prefer fish raw, with wasabi and soy as the only accompaniments. But sadly, it's not realistic to have sushi every day and I do try to incorporate fish into my diet. My husband (who doesn't love sushi) likes to cook up a white fish with salsa from time to time. We've had a package of frozen Whole Foods mahi waiting to be worked into our weekly menu and I threw it in for tonight.

The mahi couldn't be easier to prepare, just cook in a little oil. But I can't eat just plain cooked fish (too much like cat food in my book). I have to jazz it up with some color and flavor. We made a beautiful salsa that I could almost eat on its own. It's a bit of prep work, but really only a few minutes. We had the fish and salsa with a side of new potatoes in chive butter.

Here's how to make the mahi dish:

Marinade

Juice and zest of one lime
2 garlic cloves, chopped

Mix together and pour over mahi. Allow to sit while you make the salsa.

Salsa
1 orange, peeled and segmented (blood orange if you can get it. I couldn't)
1 cubed avocado
1 cubed mango
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
1 Tbsp fresh lime juice
2 Tbsp chopped cilantro
2 Tbsp chopped mint

Stir all ingredients in a bowl. Season with salt and pepper.

Mahi
2 mahi fillets
Olive oil for skillet

Heat a skillet over medium-high heat. Drizzle with olive oil. Add fish to skillet and sauté until cooked through, about 5 minutes per side.

Serve with salsa.

TAGS: Mahimahi, Mango, Marinades, Salsa
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