Chris' Recipes

Bon Appetite!

Sauteed Mahi Mahi with Mango Salsa

Written By: Chris - Nov• 18•13

I picked up some Mahi-mahi, also called dolphinfish on sale at our new Whole Foods store recently.  This is a fairly oily fish with a firm and meaty texture that is not typically found in most stores in our area and when it is, it’s usually really expensive.  This fish’s naturally sweet taste makes it an ideal pairing for fresh fruit and herb salsas.  It not only tastes great, but also add nutritional value to your meal without boosting your fat and sodium intake.  I’ve been hungry for Mango, so I created a salsa to go with our fish.

As we continue adding fish to our diet, Mahi-mahi is a good choice because it boosts our vitamin intake, particularly vitamins B-5 and B-6.  Both nutrients help cells function properly by supporting cellular metabolism and it also increases your intake of minerals, especially potassium and selenium.  You can cook it on a stove, in the oven, or on the grill; but since it’s getting cold outside, I decided indoors on the stove to saute our fillets.

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Ingredients:

2 Mahi Mahi Fillets
2 Tablespoons Sunflower Oil
1 teaspoon Lemon Olive Oil

1 Mango, peeled and chopped
1/2 Cup Green Onion, chopped
2 Tablespoons Jalapeno, minced
1 Garlic Clove, pressed
1/2 Orange, juiced
1 Tablespoon White Wine Vinegar
2 Tablespoons Brown Sugar
1 Tablespoon Dijon Mustard
Salt & Pepper
Fresh Thyme, about 1 Tablespoon
Fresh Flat Leaf Parsleyabout 1 Tablespoon
Fresh Cilantroabout 2-3 Tablespoons
Fresh Oregeno, about 1 teaspoon
1 teaspoon Ground Cumon
1 Tomato, medium chopped (I used an orange heirloom) 
1 Orange Pepper, small chopped
1/2 Cup Pineapple, chopped

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Combine the fresh herb leaves in a grinder and chop until fine.

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Chop vegetables and fruit fine.  Mix with the mango and all of the ingredients listed excluding fish and oil.  Blend well, season with salt and pepper, to taste and set aside.

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Heat sunflower oil in a large nonstick skillet over medium-high heat for three to five minutes.

Brush mahi-mahi fillets with the lemon oil and place the fish in the skillet and cook for four to five minutes.  Sprinkle the fish fillet with salt and pepper to taste.  Turn the fish and cook for five minutes or more until fish is done.

Remove from heat and top with the salsa.  I served on a bed of fresh arugula with sauteed artichoke hearts and some left over sweet mustard glaze.

Glaze:
2 Tablespoons Brown Sugar
2 Tablespoon Agave Nectar 100% pure Amber Sweetner
1 Tablespoon Butter
1 Tablespoon Olive Oil
3 Tablespoons Dijon Mustard
2 Tablespoons Soy Sauce
1 Tablespoon Fresh Ginger, grated

Combine and melt the brown sugar, agave and other glaze ingredients in a small saute pan over medium-high heat.  Remove from heat and stir occasionally as it cools.

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We also enjoyed some potato cakes and a beautiful Cabernet Sauvignon, 2007 Girard from Napa Valley.

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Enjoy!

Cheers!
~Chris

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