Pan-Seared Mahimahi with Tropical Salsa

The peppery seeds of the papaya are edible. Reserve about a tablespoon to give the salsa additional flavor.

Yield: 4 servings (serving size: 1 fillet and 1/2 cup salsa)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 0.0%
  • Fat: 1.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 32.3g
  • Carbohydrate: 12.1g
  • Fiber: 1.7g
  • Cholesterol: 124mg
  • Iron: 2.2mg
  • Sodium: 299mg
  • Calcium: 48mg

Ingredients

  • 1 cup diced peeled 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 (6-ounce) mahimahi or other firm white fish fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray

Preparation

  1. 1. Combine first 7 ingredients in a medium bowl; toss gently. Cover and chill.
  2. 2. Sprinkle fillets with salt and pepper. Heat a large nonstick skillet over high heat until hot. Coat fillets with cooking spray; add fillets to pan. Cook fillets 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. 3. Place fillets on individual serving plates; spoon salsa over fillets.
  4. carbo rating: 10
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pan-Seared Mahimahi with Tropical Salsa Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy