This delightful Mahi Mahi with Mango Salsa is absolutely delicious and not at all fishy. The texture is a firm white fish, with a brilliantly tropical flavor profile.
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Servings: 4
Ingredients
4Mahi Mahi fillets, 4-6 oz each, about 1 inch thick
Oil for pan frying, light olive oil works well
Coarse Kosher salt and freshly ground black pepper
Mix the salsa together well, cover, and chill until ready to serve. Can be made up to 24 hours in advance.
For the fish:
Sprinkle fillets liberally with salt and pepper on both sides. Heat about 5 TB oil in large frying pan at medium-high until very hot. Carefully set a fillet 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, and turn heat to medium. Cook 4 minutes, still lifting and shaking pan here and there. Immediately remove fish from pan, and repeat for other fillets. Again, your actual cook time will vary depending on fish fillet thickness. If you prefer, you can use a thermometer to check for just-doneness. The fish is done at at 125F.
Serve immediately with prepared salsa.
Notes
Wine Pairing Note: This dish pairs beautifully with a dry Reisling or dry Rose.