When I started this blog, fish scared me. Anything that wasn’t what I grew up with (2 types of Canadian fish, one cooking method) scared me. As I know that fish is a healthy protein, I want to learn to enjoy it. As in, not just eating it by pinching my nose. So far, I’ve tried tilapia, salmon, tuna and halibut. The most important lesson I’ve learned is to buy fresh fish, nothing from the frozen section! It only took me two years to learn…*sigh* 🙂 So, this weekend, I asked the nice seafood man what I should try next and he suggested mahi-mahi. I left the market with 2 fillets. I did browse the web for recipe ideas, mostly because I wanted to figure out how most people cooked mahi-mahi. Of course, it is important to note that it’s about a million degrees around here these days. I didn’t want to cook anything too heavy or too warm. I finally cooked the fish super simply in a pan, made a quick fruity salsa and cooked some asparagus as a side.
Summer Mahi-Mahi with Fruity Salsa
- Mahi-mahi (1 fillet per person)
- Olive oil
- Sea salt & pepper
- Avocado, diced
- Orange, diced
- Mango, diced
- Handful of fresh basil leaves, chopped
- 1-2 tablespoons of lime juice
- 1 teaspoon (more or less to taste) of chili powder
- Asparagus, rinsed, and with the bottom cut off
- In a bowl, combine the mango, avocado, orange, lime juice, chili powder, olive oil, salt and pepper.
- While your pan is heating up, cover your fillets with olive oil, sea salt, and pepper.
- Cook the fillets on both sides. The fish is ready when it becomes flaky.
- Once the fish is almost done cooking, throw your asparagus in the same pan as your fish and cook for a few minutes.
This was a really successful dinner. As worried as my sweet husband was about my latest fish experiment, he ended up telling me that it was the best fish dish I have made so far! The fruits were very refreshing and, all in all, it was a very light meal. I wish I had remembered to put some onions in the salsa. I’ll just have to remember next time, I guess! 🙂