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
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. Combine first 7 ingredients in a medium bowl; toss gently. Cover and chill.
- 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. Place fillets on individual serving plates; spoon salsa over fillets.
- carbo rating: 10
Pan-Seared Mahimahi with Tropical Salsa Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Fat, Low Saturated Fat, Gluten-Free
- PUBLICATION: Oxmoor House
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Pink Peppercorn Mahimahi with Tropical Salsa
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