Pan Seared Mahi with Tropical Fruit Salsa
by: Chef Richard
Pan searing Mahi is a great method of cooking. It tastes amazing, is healthy and surprisingly quick to get dinner on the table. Mahi is also a great source of lean protein and provides us with multiple important nutrients. This beautiful dish is elegant, colorful and delicious.
6- 6 oz Mahi Filets
2 Garlic Cloves, Minced
3 Large Tomatoes (Seeded)
1 Red Bell Pepper
1/4 Red Onion
1 Spicy Pepper (varies on how spicy you like it)
2 Kiwi Fruit
1/4 Cup Minced Cilantro
1 Tsp Sugar
1/4 Tsp Sea Salt
1 Tsp Cumin
1/2 Tsp Coriander
2 Lemons (Juiced)
2 Limes (Juiced)
1/2 Orange Juiced
2 Tbsp Olive Oil (EVOO)
Pinch Fresh Ground Black Pepper
Salt and Pepper either side of the Mahi and let it rest for 10 minutes on the counter
Mix all Citrus Juice and Spices in a bowl with EVOO
Peel and Small Dice all the Fruits and Red Onion, place in bowl
Seed and Small Dice the Tomatoes, Spicy Pepper, and Bell Pepper, place in bowl
Toss everything together and allow to rest in fridge for 15 minutes, giving time for the great flavors to blend nicely together.
While the salsa is marinating, take the Mahi and sear it it a hot pan till golden brown on either side. Do 2-3 pieces at a time, depending on the size of your pan, so that you dont cool down the pan too much. If you add too many pieces, then your fish will never brown. If the fish is not cooked all the way, finish it in the oven! Your desired temperature is 145 Degrees F.
Toss the salsa one more time and serve over top of the Mahi .
I would recommend serving the fish with duchess potatoes and hericot verts (French green beans) and pairing it with a fruity Sauvignon Blanc, Mohua is a great brand!
Enjoy! Chef Richard