Seared Mahi Mahi With Tropical Salsa

Name: Seared Mahi Mahi With Tropical Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 of cup of fresh chopped pineapple; 1/2 of an avocado (cubed); 1 small shallot (pickled); 1 TBSP of fresh chopped cilantro; Salt and Pepper to Taste; 4 small pieces of Mahi Mahi fish; 1/4 Tsp of cumin; 1/4 tsp of garlic powder; 1/2 Tsp of salt; 1/2 Tsp. of pepper; 2 TBSP of Avocado oil

by Dishplay_it with Myriam

4 Servings

15 min

Summer is around the corner and I can't wait for outdoor fun, the beach, cooking fresh seafood and grilling. Thinking of Summer, I wanted to make a recipe with fresh fish, that is easy, flavorful and cooked in 15 minutes. A perfect refreshing dish to cook once you come back from a day at the beach.

One of my favorite fish is Mahi Mahi, the most popular fish to find along the coastal markets in Ecuador, know as "Dorado". Definitely my favorite fish, it has great flavor, semi firm and so versatile to use is many recipes like, grilling, pan fried, and baked.

For this recipe I kept it simple and flavorful, just seasoned with salt, pepper, cumin, garlic powder, then pan seared to perfection and topped with my go-to tropical salsa. It's summer taste in one bite.

This recipe will also go well if using other types of fish like Salmon or sea bass.

A delicious and light recipe to enjoy with fresh salad or white rice, a typical side dish in Ecuador.

A tasty tropical salsa with pineapple, avocado, pickled shallots, cilantro, salt and pepper. For a spicy kick you may add diced jalapeno.

Let's Dishplay_it together!

Xoxo,

Myriam

[{"sources":[{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2024\/01\/17\/2566\/2566_source-406.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2024\/01\/17\/2566\/2566_source-720.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2024\/01\/17\/2566\/2566_source-1080.mp4","label":"1080p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2024\/01\/17\/2566\/thumbnail.jpg","media":{"video_library_id":2566,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2024\/01\/17\/2566\/thumbnail.jpg"}},{"sources":[{"type":"application\/vnd.apple.mpegurl","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/4\/WE6zO3W4.m3u8","label":"HLS"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/4\/1080p_h264.mp4","label":"1080p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/4\/720p_h264.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/4\/406p_h264.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/4\/270p_h264.mp4","label":"270p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/4\/180p_h264.mp4","label":"180p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2021\/11\/18\/6674481\/thumbnail.jpg","media":{"video_library_id":4,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2021\/11\/18\/6674481\/thumbnail.jpg"}},{"sources":[{"type":"application\/vnd.apple.mpegurl","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/358\/h42XedZ4.m3u8","label":"HLS"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/358\/406p_h264.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/358\/270p_h264.mp4","label":"270p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/358\/180p_h264.mp4","label":"180p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/12\/07\/6329874\/thumbnail.jpg","media":{"video_library_id":358,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/12\/07\/6329874\/thumbnail.jpg"}},{"sources":[{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2024\/03\/19\/2824\/2824_source-406.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2024\/03\/19\/2824\/2824_source-720.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2024\/03\/19\/2824\/2824_source-1080.mp4","label":"1080p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2024\/03\/19\/2824\/thumbnail.jpg","media":{"video_library_id":2824,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2024\/03\/19\/2824\/thumbnail.jpg"}},{"sources":[{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/10\/25\/2293\/2293_source-720.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/10\/25\/2293\/2293_source-406.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/10\/25\/2293\/2293_source-1080.mp4","label":"1080p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/10\/25\/2293\/thumbnail.jpg","media":{"video_library_id":2293,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/10\/25\/2293\/thumbnail.jpg"}}]

Tangy, Tasty & Tropical Mahi Mahi. Let's go for Summer Fun!

Seared Mahi Mahi With Tropical Salsa

You can do it! Saved to your recipes

Recipe details

Yield 4 Servings
Time spent: Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

Tropical Salsa

1/2 of cup of fresh chopped pineapple
1/2 of an avocado (cubed)
1 small shallot (pickled)
1 TBSP of fresh chopped cilantro
Salt and Pepper to Taste

Mahi Mahi

4 small pieces of Mahi Mahi fish
1/4 Tsp of cumin
1/4 tsp of garlic powder
1/2 Tsp of salt
1/2 Tsp. of pepper
2 TBSP of Avocado oil

Instructions

First pad dry the Mahi Mahi fish filets then season both sides with salt, pepper, cumin and garlic powder. Then in a hot cast iron pan, drizzle some avocado oil and cook each side for about 4-5 minutes depending on the thickness of the fish.
While this is cooking, mix all the ingredients together for the tropical salsa.
Bring the fish off the heat and plate on a tray then top off each piece of Mahi Mahi with the salsa and more chopped cilantro.
My favorite side dish will be a garden salad and 1/2 cup of white rice. This takes me back of my summer vacation in Salinas, Ecuador. Enjoy!
Let’s Dishplay_it together!

Comments

Jamie on May 21, 2021

Can’t wait to try it, how do you pickle the shallots?

Like Reply
- Penny on May 21, 2021
  
  I want to try this recipe too! However, Jamie, I have he same question! How do we pickle shallots or can you buy them already pickled?
  
  Like

Top stories

Seared Mahi Mahi With Tropical Salsa

Seared Mahi Mahi With Tropical Salsa

Recipe details

Ingredients

Tropical Salsa

Mahi Mahi

Instructions

Comments

Share your thoughts, or ask a question!

Popular Recipe Book

10 No-Bake Spring Desserts To Make This Season

More

Top stories

Seared Mahi Mahi With Tropical Salsa

Seared Mahi Mahi With Tropical Salsa

Recipe details

Ingredients

Tropical Salsa

Mahi Mahi

Instructions

Popular Recipe Book

More Recipes