This Mahi Mahi with Mango Avocado Salsa is absolutely mouthwatering! Perfect for spring and summer, but it works anytime of year, since it is pan seared! The salsa is truly something special. This recipe also works well with halibut!
- For the Salsa:
- 1/2 red onion, diced
- 5 oz grape/cherry tomatoes, chopped
- 1/4 cup cilantro, chopped
- 1 ripe mango, diced
- 10 oz ripe pineapple, diced
- 9 oz mandarin oranges, diced
- Juice of 1 lime
- 2 TB pure honey
- 1 tsp freshly cracked black pepper
- 1/2 tsp coarse kosher salt
- 1 semi firm avocado, chopped and tossed with sprinkles of lime juice
- For the Fish:
- 4 Mahi Mahi fillets (6 oz each, about 1 inch thick)
- Oil for pan frying
- Coarse Kosher salt
- Fresh cracked black pepper
- Prepare the Salsa: In a bowl, combine all salsa ingredients except for avocado. Cover well and keep chilled in fridge.
- For the fish: Sprinkle fillets liberally with kosher salt and pepper on both sides. Heat about 5 TB oil in large frying pan at medium-high until very hot.
- Carefully set one or two fillets (don’t overcrowd) in hot oil and sear for 2 minutes – lift pan by the handle frequently and shake the pan back and forth briskly, so the fish is being moved around. You don’t want the fish to sit in the same spot the entire time and get stuck on the pan.
- Carefully flip fish over. Lower heat to medium. Cook 3-4 minutes (or just until fish loses transparency and becomes fully opaque, mostly firm to the touch) still lifting and shaking pan here and there. Immediately remove fish from pan, and repeat for other fillets.
- Plate the cooked fish and serve alongside prepared salsa.
- *Note: Your actual cook time will vary depending on fish fillet thickness. If thicker than 1 inch, you may cook a bit longer. If thinner than 1 inch, lessen the cook time. The fish is done at at 125F.