Pan Seared Mahi-Mahi with Black Bean and Tomato Salsa

I bought Mahi-Mahi from the store without having any clue what I was going to do with it.  I threw the frozen package in my shopping cart feeling good about myself that I would cook something healthy;-)   So, even though I had visions of "deep fried" fish tacos resembling something that you would get from Rubio's (a lunch I miss since moving from Escondido, CA to Loveland, CO) I was determined to quench my craving in a healthy way.  The result is what you see here.

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Pan Seared Mahi-Mahi with Black Bean and Tomato Salsa
2 Mahi-Mahi fillets, thawed
5 limes
1 recipe for chili powder based dry rub - the same one from the Spicy Pork Loin Chops recipe
1 recipe for Pico de Gallo, plus an extra garlic clove, and 1 cup of black beans
5 tablespoons of olive oil, divided

1) Prepare the marinade.  With a damp paper towel pat any moisture off the fillets, and place in a small dish with the marinade.  Marinate the fillets for 15 to 30 minutes.

For the Marinade
the juice of 4 limes
2 tablespoons of olive oil

2) Prepare the black bean and tomato salsa (even better if you can make earlier in the day).  

For the Black Bean and Tomato Salsa
2 medium tomatoes
1 jalapeno
1 medium to small onion
1 bunch of fresh cilantro (about 1/2 cup of leaves)
2 cloves of garlic
1 cup of black beans, rinsed and drained
juice of one lime

3) Prepare the dry rub in a small ramekin.

For the Dry Rub
1/2 teaspoon of chili powder
1/4 teaspoon cumin
1/4 teaspoon of paprika
1/4 teaspoon of salt
1/8 teaspoon of pepper
1/8 teaspoon of onion powder
1/8 teaspoon of garlic powder
pinch of cayenne (or more - which will determine the kick)

4) Heat 3 tablespoons of olive oil in a frying pan. Sprinkle half of the spice rub on the top side of the fillets, and place spice side down in a hot pan.  Sprinkle the other half of the spices on the other side of the fillets. Cook for 5 minutes and flip.

5) Cook on the flip side for another 4 to 5 minutes.  Serve immediately with the salsa.


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