Mahi Mahi Barbados Recipe #368100
DH and I enjoyed this fruity salsa with our mahi mahi. This recipe is from my "The New Legal Seafoods" cookbook. Prep time includes marinating time.
by Dr. Jenny
50 min | 30 min prep
SERVES 4
- 1 1/2-2 lbs mahi mahi
- vegetable oil
- cajun seasoning, to taste
- 1 cup mango, diced into 1/4 inch pieces
- 1 cup plum tomato, diced
- 1/3-1/2 cup olive oil
- 1 tablespoon fresh lemon juice (can also use lime juice)
- 1 cup red onion, diced
- 2-3 tablespoons jalapenos, seeded, minced
- 2-3 tablespoons fresh mint, julienned (can also use a mixture of mint and tarragon)
- jasmine rice
- Preheat the broiler.
- Plance the mahi mahi on a broiling rack. Coat with vegetable oil, then sprinkle with Cajun seasoning to taste. Let sit at least 15 minutes.
- Meanwhile, gently toss together the mango, plum tomatoes, olive oil, lemon juice, onions, and jalapeno. Do not overmix.
- Broil the fish until cooked through without turning. As mahi mahi is a dense fish, this will take anywhere from 10-15 minutes.
- Just before serving the salsa, stir in the mint.
- Place a mound of jasmine rice in the center of a serving platter, surrounded with the fish, then garnish with half of the salsa. Put the remaining salsa in a bowl and pass.
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5 stars