It may sound unusual to some people, but I had never tasted Mahi Mahi until recently. And you know what? I really like it! I even like it better than salmon, halibut or cod. It doesn’t seem to get dry as easily as salmon does.
When I first saw it, it looked a little odd to me ~ beefy. I had never seen a beefy looking fish. hehe
I didn’t want to put too much seasoning on it, so I just sprinkled salt, pepper and a little paprika on top.
I decided to try it with a Mango Salsa. It tasted great! Simply easy ….
The Mahi Mahi doesn’t take long to bake ~ approximately 10-15 minutes.
I served this recipe with a carrot/parsnip side dish.
Truly delicious! Ready to see the recipe?
Mahi Mahi with Mango Salsa
- 2 Mahi Mahi Fillets
- Olive Oil
- Pinch of parika, salt and pepper
- Mango Salsa Ingredients (below)
- 1 cup finely chopped tomato
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped mango
- 1/2 cup finely chopped red onion
- 1/4 cup finely chopped cilantro
- 1 garlic clove, finely minced
- 1 lime (juiced)
- Salt (to your taste)
- 1 fresh avocado, roughly chopped
- Preheat oven to 400 degrees Fahrenheit
- Prepare a casserole dish by spreading a little olive oil on the bottom.
- Put the two Mahi Mahi fillets in the casserole dish and season with the paprika, salt and pepper.
- Bake for approximately 10-13 minutes or until the fish is cooked through. Internal temperature should be approximately 145.
- In a medium sized bowl, add all the ingredients for the mango salsa and stir it all together until it's well blended.
- Serve the mango salsa over the Mahi Mahi with your favorite side dish.