Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
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  • 1 star values: 0

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.

Recipe by Cooking Light June 2016


Credit: Jennifer Causey Styling: Mindi Shapiro Levine

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

202 calories; fat 5.3g; saturated fat 0.9g; mono fat 2.9g; poly fat 0.7g; protein 32g; carbohydrates 5g; fiber 1g; cholesterol 124mg; iron 2mg; sodium 513mg; calcium 39mg; sugars 3g.