Let me just be honest and say that I’m slightly afraid of seafood. I generally prefer to have others prepare it for me (and by others, I mean upscale seafood restaurants). I have found a few things that I trust myself to make on my own, though, and mahi mahi is at the top of my list! It’s not very fishy (at all), and I find that it pairs well with lots of other flavors.
If you’re looking for some new fresh and healthy meals (especially if you are participating in #10in10), this is a great one to add to your weekly menu! You can use what you have on hand for the salsa. I had a fresh mango from the farmer’s market, but did not have a lot of the other ingredients I would typically add (cilantro, jalapeño, cucumber, etc.). So, I improvised using some canned pineapple and mint. In the end, I was thrilled with how the dish turned out.
Tropical Mahi Mahi
- 2 mahi mahi fillets (approximately 6 ounces each)
- 3 limes
- 6 tablespoons light coconut milk
- 1 tablespoon ginger, peeled and minced
- 1/2 green bell pepper, diced (approximately 1/2 cup)
- 1/2 red onion, diced (approximately 1/2 cup)
- 1 mango, diced (approximately 1 cup)
- 1 – 8 ounce can crushed pineapple, drained
- 1 tablespoon fresh mint, chopped
- Extra virgin olive oil
- Kosher salt
In a shallow dish, combine the juice from 2 of the limes, 4 tablespoons of light coconut milk, and the minced ginger. Whisk to combine and form a marinade. Season both of the mahi mahi fillets with salt before placing in the marinade. Cover and refrigerate for 20-30 minutes.
While the fish marinates, combine the bell pepper, onion, mango, and pineapple in a mixing bowl. Add the zest and juice from the remaining lime. Add the mint and the remaining coconut milk, stirring to combine. Refrigerate until ready to serve.
After the fish has marinated, heat a grill pan over medium heat. Drizzle with a small amount of olive oil. Cook the fish for 4-5 minutes on each side (adjusting based on the thickness of the fish).
Serve immediately, topped with the mango salsa.