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Pan-Seared Mahimahi With Tropical Salsa

Photo: Oxmoor House
Prep time 20 mins
Cook time 10 mins
Yield 4 servings (serving size: 1 mahimahi fillet and 1/2 cup salsa)


  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

Cook's Notes

The peppery seeds of the papaya are edible. Reserve about 1 tablespoon to add to the salsa for additional favor, if desired.

Oxmoor House Healthy Eating Collection