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Seared Mahimahi with Tomato-Cucumber Relish

Photo: Jennifer Causey Styling: Mindi Shapiro Levine

Yield

Serves 2 (serving size: 1 fillet and about 1/2 cup salsa)

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.

Ingredients

  • 1 1/2 tablespoons fresh lime juice, divided
  • 1 tablespoon extra-virgin olive oil, divided
  • 2 (6-ounce) mahimahi fillets
  • Cooking spray
  • 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

Nutrition Information

  • calories 202
  • fat 5.3 g
  • satfat 0.9 g
  • monofat 2.9 g
  • polyfat 0.7 g
  • protein 32 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 124 mg
  • iron 2 mg
  • sodium 513 mg
  • calcium 39 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.

  2. 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.

  3. 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.