Pan Seared Mahi Mahi with Mango-Black Bean Salsa
Servings
4 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.
