The perfect dish for a light, summer dinner that will have your tastebuds singing with flavor! The key is fresh filets and ripe mango for the salsa but not too ripe of an avocado. Texture is key!
Servings: 2
Equipment
- Cast iron pan
Ingredients
- 2 Mahi Mahi filets
- 3 TBSP Blackened seasoning
- to taste Kosher salt
- 2 TBSP EVO
- 2 TBSP Clarified butter - for cooking
Salsa
- 3/4 cup Mango (1) - fine dice
- 1/2 cup Avocado - fine dice
- 1/4 cup Red bell pepper - fine dice
- 2-3 TBSP Red onion - fine dice
- 1 tsp Habanero (optional) - fine dice
- 1/2 Lime - juice
- 1 TBSP Parsley - chopped
- Kosher salt - to taste
- 1 tsp Agave
Instructions
- If Mahi filets are very thick, preheat oven to 300F for finishing
Marinate fish
- Individually salt both sides of the filets, gently pressing salt into flesh. In half sheet tray, mix seasoning and EVO until you have a thick slurry. Add filets to slurry and fully coat each side. Let sit in marinade at room temp.
Make Rice
- See rice instructions
Make Salsa
- Finely dice all components, mix well and refrigerate. The Habanero is optional but gives a nice fruity kick 🙂
Cook fish
- In non-stick pan or seasoned cast iron, over MED heat, add clarified butter. Sautee fish (don't move it around, let it sit while crust forms) 3-4 minutes each side or until nice crust has developed. If the filets are really thick, place pan in oven 5-10 minutes or until desired doneness.
- Garnish with fresh limes and cilantro or parsley
Tried this recipe?Let us know how it was!
Servings: 4
Equipment
- medium pot
Ingredients
- 1 cup Jasmine rice
- 1 cup water
- 1/2 cup Coconut milk - shake well
- 2 Cardamom pods
- 1 tsp Kosher salt
Garnish
- 2 TBSP Cilantro - finely chopped
- 1/2 Lime juice
- 1/2 lime zest
Instructions
- Agitate and rinse rice in cold water until water runs clear.
- Bring water to boil in separate pot/microwave
- Briefly toast rice and cardamom in MED hot pot with a touch of neutral oil (1 min). Add boiling water, then coconut, and salt. Combine. Reduce heat to lowest setting. Cover and cook 16 minutes, stirring rice off bottom of pot halfway through. Remove from heat, remaining covered, 10 minutes.
- Uncover, remove cardamom pods. Fluff with fork then add cilantro and lime juice & zest, Fluff to mix and serve!
Tried this recipe?Let us know how it was!
