Apr 182010
 
If I had to choose one genre of food to eat for the rest of my life, it would undoubtedly be Mexican.  I put salsa on just about everything and I’m not ashamed to eat guacamole with a spoon.  Before the existence of this blog, whenever I craved Mexican flavors I would just make some basic chicken fajitas or turkey taco salad.  Not that there’s anything wrong with those, but now it’s time to step up my game.  I decided it was time to gourmet-up my Mexican addiction and add something different to my repetoire.  And hence, this incredible and beautiful Mahi Mahi with Mango Salsa.


Although it looks restaurant quality, this recipe was surprisingly easy to make.  First step was to make the mango salsa (which you could do day of or day before).  All that goes in it is a mango, some fresh red pepper, onion, jalepeno, cilantro, and lime juice.  Choosing a good mango here is key.  They should be soft to the touch but not tooo mushy.  I hit the mango jackpot with the one I got this time.


Then you can move on to the fish.  I made a spice mixture of chili powder, garlic powder, oregano, cumin, salt, and pepper.  If I made it again I would have added some cayenne pepper too because I would have liked it a bit spicier. 


Squeeze a little lime juice over the fish and drizzle on a little olive oil.  Then mix the seasonings and sprinkle/rub it on the fish.  Then it’s time to cook the fish.  I got a little side tracked and forgot to take a picture of the cooking process, ooops.  Heat a skillet over medium/high heat and put the fish top down.  Cook for about 4-5 minutes and then flip over and cook for another 4 minutes.   It’s done when it flakes at the thickest point.  


And that’s all it takes!  Totally doable for the amateur or experienced chef.  I served the fish over some simple black beans and along with some asparagus.  Make this and impress your guests…I know I did!!

Nutritional Highlights:  Mangos are high in antioxidants (cancer fighters), iron (prevents anemia), and Vitamin A and E (heart disease fighters).  I also just read that they help relieved clogged pores.  I don’t know if I believe it, but I won’t fight it.  Mangos are also higher in calories/carbs than a lot of other fruits so you shouldn’t go mango crazy necessarily…but they’re incredibly healthy in moderation.  The Mahi Mahi is a very lean, low calorie protein that provides Selenium (antioxidant), Niacin (lowers cholesterol!), and Vitamin B6 (essential amino acid).  


Spicy Mahi Mahi with Fresh Mango Salsa:

Ingredients:

For the fish-
4 Six ounce Mahi Mahi Filets
1/8 teaspoon each: Garlic Powder, Oregano, Cumin, Salt, and Pepper (half black, half cayenne) 
1/4 teaspoon of Chili Powder
1/2 lime
2 tablespoons olive oil

For the Mango Salsa-
1 Mango, diced
1 jalepeno, seeded and chopped
1/4 cup fresh red pepper, chopped
1/4 cup chopped onion (I used less because I had a non onion lover over)
2 tablespoons chopped fresh cilantro
1/2 lime, juiced

Directions:

1.  For the Mango Salsa, simply mix all ingredients and let salsa sit at least 30 min for flavors to mingle
2.  For the fish, mix chili powder, cumin, oregano, garlic powder, salt, and peppers
3.  Squeeze fresh lime juice over the fish and drizzle with one tablespoon of olive oil.  This will cut the “fishiness” and give the seasonings something to stick to.
4.  Rub the mixture over the mahi mahi filets
5.  Heat the remaining tablespoon olive oil in a heavy skillet over medium/high heat…like a 7/10.
6.  Place fish in the pan, top down and cook for 4-5 minutes.  Flip filets and cook for another 4 minutes or until it flakes in the thickest part.  
7.  Top with the mango salsa and serve!

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)