I was trying desperately to come up with something to eat for dinner the other night, since I had forgotten to thaw anything out. My musings led me to fish, because it can be thawed in a matter of minutes in cold water. So I went out to the freezer and pulled out some Wild-Caught Mahi Mahi filets. And then I began to ponder how to dress it up, from a plain fish meal to something extraordinary. I looked around my kitchen, saw some mangos at just the right level of ripeness, grabbed a cucumber and a serrano pepper, and a delicious meal was born! The sweetness of the mangos was nicely balanced with the tanginess of the lime juice, and just a touch of heat from the serrano made it a real husband-pleaser.
It was pretty quick and simple to throw together, which was especially good because both kiddos are sick and want to be held by mommy constantly. Prepare the Mahi Mahi anyway you would like. I cooked them on the griddle, but they could be baked, broiled, or grilled with equally delicious results. Paired with tostones, cucumber salad, and some fresh avocado, it was a perfect light meal for a hot summer day (the downside to living in Florida is that summer lasts well into October, and sometimes beyond.)
- 4 Wild-Caught Mahi Mahi Filets
- Healthy fat of choice
- Salt and pepper, to taste
- 1 ripe mango, peeled and diced
- 1/2 C cucumber, peeled, seeded and diced
- 1 serrano pepper, seeded and finely chopped (any chile will do, it just depends how hot you like it)
- 2 Tbsp green onions, diced
- Juice from 1 lime
- salt and pepper, to taste
- 1-2 Tbsp fresh cilantro, chopped (opt.)
- Preheat the griddle, and lightly coat bottom with the fat of your choice (i.e. bacon grease, lard, coconut oil, olive oil). Season fish filets with salt and pepper.
- Cook fish filets for 5-7 minutes on each side, until fish flakes easily with a fork and is cooked through.
- While the fish is cooking, prepare the mango salsa by gently stirring all ingredients together until well-combined. Season with salt and pepper to taste.
- Serve by spooning the mango salsa over the fish. Enjoy!
- I served this with tostones, a simple cucumber and onion salad, and fresh avocado slices. For the kids, I made them a simple salsa, without the chile or green onion.