Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, May 26, 2016

Pan-Seared Mahi-Mahi with Avocado-Peach Salsa

If you don’t live very close to warm sea waters, the mahi-mahi in your local market is likely frozen or “previously frozen.” I bought it that way for many years, and there’s nothing wrong with that as long as you trust the quality of the market’s fish in general. Now I live in an area with access to fresh mahi-mahi and…wow.

Fresh mahi-mahi is tender, soft, sweet, and actually kind of delicate. When the fishmonger cuts whatever amount you’re looking for from the whole fish, you know it doesn’t get any fresher. That said, this recipe works for either fresh or frozen mahi-mahi.

The fruity, savory, slightly spicy salsa is definitely fresh—and adds a tasty finish to the fish no matter how far it had to travel to your dinner table.

Serves 2

  • 1/2 cup firm-ripe chopped peach
  • 1 tbsp finely chopped red onion
  • 2 tsp finely chopped jalapeno chile
  • 2 tsp finely chopped parsley leaves
  • 2 tsp fresh lime juice, divided
  • sea salt
  • freshly ground black pepper
  • 1 small, firm-ripe avocado
  • 2 tsp olive oil
  • 2 5-oz. mahi-mahi pieces about 1-1/2-inches in thickest part
  • steamed whited rice, for serving (optional)
Salsa Ingredients
Fresh Mahi-Mahi
  1. Combine the peach, onion, jalapeno, parsley, and 1 teaspoon lime juice in a medium bowl and season with salt and pepper. Let stand 30 minutes.
  2. Just before serving, peel the avocado and remove the pit. Coarsely chop and stir into the peach mixture along with the remaining 1 teaspoon lime juice. Re-season with salt and pepper, if desired.
Peach Mixture 
Avocado-Peach Salsa
  1. Meanwhile, heat a cast-iron skillet over medium-high heat and brush with olive oil. Season the mahi-mahi with salt and pepper and sear until lightly charred and just cooked through, about 4 minutes per side, depending on thickness.
Fish Beginning to Cook
Divide the rice (if using) between 2 plates and place 1 fish filet on top of each. Spoon salsa on the fish and serve, passing any leftover salsa at the table.

Pan-Seared Mahi-Mahi with Avocado-Peach

1 comment:

  1. I love fish - and this looks really good. Thanks for sharing on the Whats for Dinner Linky!