Mahi-Mahi with Tropical Mango Salsa and Lime Quinoa

Name: Mahi-Mahi with Tropical Mango Salsa and Lime Quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1.5 pound mahi-mahi fillets (about 1-inch thick); 1 tablespoon olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 mangoes (ripe, diced); 0.25 red onion (finely diced); 0.25 cup fresh cilantro (chopped); 1 jalapeño (seeded, minced); 2 limes (juiced); 1 cup quinoa (uncooked); 2 cup water

Flaky pan-seared mahi-mahi fillets served with a refreshing mango salsa and zesty lime-infused quinoa, offering a light yet satisfying island-inspired dish.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Hawaiian
Difficulty: Easy
Cost: $7.10/serving

Dietary

Egg-Free
Dairy-Free
Nut-Free
Gluten-Free
Pescatarian
High-Protein
Low-Fat
Low-Sodium
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound mahi-mahi fillets (about 1-inch thick)
1 tablespoon olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper
2 mangoes (ripe, diced)
0.25 red onion (finely diced)
0.25 cup fresh cilantro (chopped)
1 jalapeño (seeded, minced)
2 limes (juiced)
1 cup quinoa (uncooked)
2 cup water

Instructions

Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa, 2 cups water or vegetable broth, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
While quinoa cooks, prepare the mango salsa. In a medium bowl, combine the diced ripe mangoes, finely diced red onion, chopped fresh cilantro, minced jalapeño (if using), and juice from 1 lime. Stir gently and set aside.
Pat the mahi-mahi fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat. Once hot, add the mahi-mahi fillets and sear for 3-5 minutes per side, depending on thickness, until opaque and easily flakes with a fork.
Once quinoa is rested, fluff with a fork and stir in the juice from the remaining 1 lime and 2 tablespoons of chopped fresh cilantro.
Serve the pan-seared mahi-mahi with a generous topping of mango salsa and a side of lime quinoa.

Notes

Be careful not to overcook the mahi-mahi as it can become dry quickly. Use firm, slightly yielding mangoes for the best salsa texture.

Nutrition (per serving)

Calories: 437
Protein: 37.5 g
Carbohydrates: 56.7 g
Fat: 8 g
Fiber: 6 g
Sodium: 446 mg
Saturated Fat: 0.5 g
Sugar: 25.2 g
Cholesterol: 128 mg