Mahimahi has a sturdy, dense texture that holds up to the marinade (more delicate fish like snapper or tilapia would cure in the lime juice). If using a lighter fish, skip the marinade and squeeze a lime wedge over the fish after cooking instead.
1 1/2 tablespoons fresh lime juice, divided
1 tablespoon extra-virgin olive oil, divided
2 (6-ounce) mahimahi fillets
3/8 teaspoon kosher salt, divided
1/8 teaspoon black pepper
1/2 cup chopped seeded tomato
1/4 cup chopped red onion
1/4 cup chopped cucumber
1/2 jalapeno pepper, seeded and finely chopped
Est. added sugars 0g
How to Make It
Combine 1 tablespoon juice and 1 1/2 teaspoons oil in a bowl. Add fish; toss to coat. Let stand at room temperature 10 minutes, turning after 5 minutes.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Remove fish from marinade; discard marinade. Pat fish dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness.
Combine remaining 1 1/2 teaspoons juice, remaining 1 1/2 teaspoons oil, remaining 1/8 teaspoon salt, tomato, and remaining ingredients in a bowl. Serve with fish.