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Mahi-Mahi with Mango-Cucumber Salsa

Mahi-Mahi with Mango-Cucumber Salsa
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As I have once mentioned, some varieties of fish (like mahi-mahi or shark) need a marinade or sauce to enhance their taste. And my mango-cucumber salsa surely does the job. Actually, this salsa is delicious with any flaky fish (cod, sea bass), but ‘meaty’ fish, such as, tuna or mahi-mahi, is on top of the delicacy list.

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The day that we gathered to grill fish, a torrent of rain poured down (welcomed by my flowers and vegetable garden), forcing me to switch from the outdoor grill to my indoor grill pan…

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… Now, the fish is almost done. It lost some smokiness which comes with a grill, but still turned out great. The salsa? My gorgeous mango-cucumber salsa is already in my fridge, waiting to be served. And my rice cooker with coconut rice just beeped.

So, a tropical-like rain falls outside, and we don’t care – we have a wonderful tropical-like dinner.

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There is more salsa then needed for four servings in the recipe. But the salsa is so good with lettuce, chips, cheese, chicken, or even an ice cream, that it won’t stay in a refrigerator for a long time. True.

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Instructions:

In a bowl mix all the salsa ingredients. Let it stand to develop the flavors (the salsa can be prepared in advance and kept in a refrigerator).

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Pat dry the fish with a paper towel. Season the fish with salt and pepper and drizzle with olive oil.

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Fry the fish on a grill, grill-pan or cast iron pan for about 4-5 minutes on each side. For ‘diamond’ grill marks, turn the fish by 90 degrees after 2-3 minutes.

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Serve the fish with mango-cucumber salsa and coconut rice.

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Print

Mahi-Mahi with Mango-Cucumber Salsa

Author: Nina Phomina
Course Condiment, Main Dish, Salsas
Cuisine Caribbean, Latin American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Nina Phomina

Ingredients

  • 4 mahi-mahi fillet
  • 1 tbsp or less olive oil
  • salt
  • ground black pepper
  • 1 - 1/2 cup mango-cucumber salsa

For mango-cucumber salsa:

  • 1 mango, ripe but firm, peeled and finely chopped
  • 1 Persian cucumber, finely chopped
  • 1 jalapeno, finely chopped
  • 4 tbsp finely chopped red onion
  • 1/2 cup fresh chopped cilantro
  • 1/2 lime, juiced + optional zest
  • pinch of cayenne pepper (optional)
  • salt
  • ground black pepper

Optional:

  • 2 tbsp finely chopped mint leaves

Instructions

  1. In a bowl mix all the salsa ingredients. Let it stand to develop the flavors (the salsa can be prepared in advance and kept in a refrigerator).
  2. Pat dry the fish with a paper towel. Season the fish with salt and pepper and drizzle with olive oil.
  3. Fry the fish on a grill, grill-pan or cast iron pan for about 4-5 minutes on each side. For ‘diamond’ grill marks, turn the fish by 90 degrees after 2-3 minutes.
  4. Serve the fish with mango-cucumber salsa and coconut rice.

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Cook with pleasure and enjoy the world!



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