Pan-Seared Mahimahi With Tropical Salsa

Oxmoor House
Pan-Seared Mahimahi with Tropical SalsaRecipe
Photo: Oxmoor House
4 servings (serving size: 1 mahimahi fillet and 1/2 cup salsa)


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1 cup diced peeled fresh papaya (about 1/2 medium papaya)
2/3 cup chopped fresh pineapple
1 kiwifruit, peeled and chopped
1 jalapeño pepper, seeded and minced
3 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh pineapple juice
4 (4-ounce) mahimahi or other firm white fish fillets
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray


Prep: 20 Minutes
Cook: 10 Minutes

Combine first 7 ingredients in a medium bowl; toss gently. Cover and chill.

Sprinkle fish with salt and pepper. Heat a large nonstick skillet over high heat until hot. Coat fish with cooking spray; add fish to skillet. Cook fish 1 minute on each side or just until lightly browned. Reduce heat to medium, and cook, uncovered, 7 minutes or until fish flakes easily when tested with a fork.

Place fish on individual serving plates, and spoon salsa over fish.

Created date

January 2010

Nutritional Information

Calories 154
Fat 1.1 g
Satfat 0.3 g
Protein 21.6 g
Carbohydrate 13.8 g
Fiber 1.8 g
Cholesterol 83 mg
Iron 1.7 mg
Sodium 250 mg
Calcium 44 mg