"Pan-fried Mahi Mahi with tomato salsa is a harmonious fusion of ocean and earth, uniting the rich and delicate flavors of the sea with the zesty freshness of a homemade salsa."
Pan-Fried Mahi Mahi with Tomato Salsa
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Prep time: 30mins
Cook time: 15mins
Serves or Makes: 2
Recipe Card
ingredients
For the Pan-Fried Mahi Mahi
- 2 6 ounce mahi mahi fillets
- 1/4 cup all-purpose flour
- 1/2 tablespoon salt
- 1/2 tablepsoon ground black pepper
- 1/2 tablespoon paprika
- 2 tablespoons extra virgin olive oil
ingredients
For the Tomato Salsa
- 4 ripe finely diced tomatoes
- 1 small finely diced red onion
- 1 finely diced jalapeno
- 1 clove minced garlic
- 1/4 cup chopped cilantro
- 1 juiced lime
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Method
For the Tomato Salsa
Step 1
In a mixing bowl, combine the tomatoes, onion, jalapeño, garlic, and cilantro. If you’re using bell pepper, add it as well. Squeeze in the lime juice and sprinkle with salt and ground black pepper. Mix again.
Step 2
Give your salsa a taste. If you’d like more heat, consider adding another jalapeño or a pinch of crushed red pepper flakes. If it needs more brightness, add a bit more lime juice.
Step 3
Cover, and allow the salsa to sit for about 30 minutes in the refrigerator.
For the Pan-Fried Mahi Mahi
Step 1
Rinse the mahi-mahi fillets and pat them dry with paper towels. Season both sides with salt, ground black pepper, and paprika.
Step 2
Place the flour in a shallow dish. Dredge each fillet in the flour, shaking off any excess.
Step 3
Heat the extra virgin olive oil in a large skillet over medium-high heat. Once hot, add the mahi-mahi fillets. Cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove the fillets and set them aside on a plate.
Step 4
Serve each pan-fried mahi mahi fillet with a scoop of tomato salsa.