Pan-Seared Mahimahi with Tropical Salsa

Name: Pan-Seared Mahimahi with Tropical Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps chopped fresh cilantro; 1 jalapeño pepper, seeded and minced; 1 kiwifruit, peeled and chopped; 680 grams mahimahi or other firm white fish fillets; 237 milliliters diced peeled papaya (about 1/2 medium papaya); 0 teaspoons pepper; 158 milliliters chopped fresh pineapple; 2 Tbsps fresh pineapple juice; 3 Tbsps finely chopped red onion; 0 teaspoons salt

Need a gluten free, dairy free, and primal main course? Pan-Seared Mahimahi with Tropical Salsa could be an outstanding recipe to try. This recipe serves 4. One portion of this dish contains about 32g of protein, 1g of fat, and a total of 196 calories. A mixture of cilantro, pineapple juice, mahimahi, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pineapple you could follow this main course with the Pineapple Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is an expensive recipe for fans of Mexican food.

Instructions

Combine first 7 ingredients in a medium bowl; toss gently. Cover and chill.

Equipment you will use

Bowl

Sprinkle fillets with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat a large nonstick skillet over high heat until hot. Coat fillets with cooking spray; add fillets to pan. Cook fillets 1 minute on each side or just until lightly browned. Reduce heat to medium, and cook, uncovered, 7 minutes or until fish flakes easily when tested with a fork.

Ingredients you will need

Cooking Spray

Fish

Equipment you will use

Frying Pan

Place fillets on individual serving plates; spoon salsa over fillets.

Ingredients you will need

Salsa

carbo rating: 10

Equipment

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

chopped fresh cilantro 1

jalapeño pepper, seeded and minced 1

kiwifruit, peeled and chopped 680grams

mahimahi or other firm white fish fillets 237milliliters

diced peeled papaya (about 1/2 medium papaya)0teaspoons

pepper 158milliliters

chopped fresh pineapple 2Tbsps

fresh pineapple juice 3Tbsps

finely chopped red onion 0teaspoons

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.