Name: Pan Seared Mahi Mahi with Mango-Black Bean Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 6-ounce pieces skinless mahi mahi or tilapia fillets; Kosher salt; Freshly ground black pepper; 2 teaspoons canola oil; 1 large (ripe mango, peeled, pitted, and diced); ¾ cup half 15-ounce can canned black beans, drained and rinsed; ½ yellow pepper (diced); ½ medium red onion (minced); 1 small jalapeño pepper (seeded and minced); 2 tablespoons fresh chopped cilantro; 1 teaspoon finely grated lime zest; 1 tablespoon rice vinegar; 2½ tablespoons orange juice; Kosher salt and freshly ground black pepper (to taste)

Pan Seared Mahi Mahi with Mango-Black Bean Salsa

Pan searing is a wonderful (and fast!) method for preparing fish in which the flavors are quickly sealed in by forming an outer crust of itself. Mahi Mahi is a wonderful choice for this method of preparation and has an equally delicious taste.

Pan-searing builds a beautifully crisp exterior crust by caramelizing the outer layer of the fish while sealing in the interior moisture. NEVER move the fish around in the pan until the crust is formed — only then will it release. If forced to move too early, the fish will tear. For best success, follow the “ten-minute rule”: ten minutes total cooking time (both sides) for every one inch of thickness.

Salsa Variation: Replace the diced mango with diced white nectarines (from 2 large nectarines).

Pan Seared Mahi Mahi with Mango-Black Bean Salsa

Prep Time 5

Cook Time 10

Total Time 15

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Servings

Ingredients

4 6-ounce pieces skinless mahi mahi or tilapia fillets
Kosher salt
Freshly ground black pepper
2 teaspoons canola oil
1 large ripe mango, peeled, pitted, and diced
¾ cup half 15-ounce can canned black beans, drained and rinsed
½ yellow pepper diced
½ medium red onion minced
1 small jalapeño pepper seeded and minced
2 tablespoons fresh chopped cilantro
1 teaspoon finely grated lime zest
1 tablespoon rice vinegar
2½ tablespoons orange juice
Kosher salt and freshly ground black pepper to taste

Instructions

Fish:
Pat fish dry and season with salt and pepper to taste on both sides of fish.
Heat 2 teaspoons of oil in a large, heavy, nonstick skillet over medium-high heat.
Place fish in skillet, and cook for 4 to 5 minutes per side, turning over only once with a spatula, until golden and just cooked through. Do not move the fish until it’s ready to be turned over — if the fish is sticking when you try to turn it, then just leave it alone for another minute or two and then try again.
Transfer to a plate. Serve over rice and topped with the Mango-Black Bean Salsa.
Mango-Black Bean Salsa:
Combine mango, beans, pepper, onion, jalapeño, cilantro, lime zest, vinegar, and orange juice and stir to blend.
Season to taste with salt and freshly ground pepper.
Refrigerate until serving time.
Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.