Mahi Mahi is one of the things I always have in the freezer. I buy it frozen because it comes individually wrapped and portion controlled. We eat fish a few times a week in an effort to keep the foods we eat healthy and light.
I like the firmness and flavor of Mahi Mahi and there are so many ways this fish can be prepared. In the summer, I either grill it or pan fry it. Both are quick and easy and neither heat up the kitchen.
Sometimes I marinate the fish before cooking, but I really like to top the fish with a fresh salsa. Black bean and corn salsa is great with Mahi Mahi but when mangos are in season, my favorite thing to serve Mahi Mahi with is mango salsa.
Keep an eye out for more wonderful Mahi Mahi recipes.
12 oz Mahi Mahi filets (fresh or frozen)
1 can of corn and 1 can of black beans
1/4 cup green peppers
1 garlic clove
1 medium tomato
1/4 cup red onions
1/4 cup fresh parsley
1 tablespoon white wine vinegar
kosher or sea salt
1/4 tsp cumin
1/2 tsp oregano
- Thaw Mahi Mahi if frozen. Cover both sides with 1 tablespoon of olive oil, oregano, cumin, salt and pepper to taste.
- In a medium skillet heat 1 tablespoon olive oil. Add corn and green pepper. Cook until corn browns. Add black beans, then add garlic, cook an addition 2 minutes. Remove from pan.
- Remove vegetables from skillet into a large bowl. Add fresh tomatoes, red onions, parsley, white wine vinegar and dash of salt and pepper. Mix together for salsa.
- Add Mahi Mahi to skillet. Cook for 3-5 minutes on each side until done.