Mahi-Mahi Vegetable Salsa - Twiins Style
Did you ever send your husband to the store to pick up one ingredient for dinner and he comes back with an alternative item because he thought it looked good? Well, that's how we came to make our Mahi-Mahi dinner...I asked Gary for cod and he brought back Mahi-Mahi. I remembered having Mahi-Mahi with mango salsa at a co-worker's wedding some time ago, which was delicious. The only problem was we didn't have mango so we used what we had on hand; vegetables instead of fruit. Our forced improvising turned out great. It just goes to show you that some of the best dinners can be made with whatever you have on hand. We also made some fragrant Jasmine Rice Pilaf (see link in Notes) that made this dish stand out and paired well with the fish & vegetable salsa with other dishes. Enjoy. 😋❤️
- 8 Mahi-Mahi fillets (or fish fillets of your choice)- cut into 3 or 4-inch sections.
- 1 large onion, chopped fine
- 1 lemon, juiced
- 1 lime, juiced
- 1 lime, sliced thin for garnish
- 5 tomatoes, seeded & chopped
- 5-6 shallots, chopped
- 1/2 cup fresh basil, chopped
- Capers (8 oz. jar)
- 1 cup EVOO
- 1½ tsp fresh thyme (more or less to taste)
- In a medium bowl combine the EVOO, capers, basil, thyme, shallots, tomatoes, lemon juice, lime juice, onions, 1½ tsp salt & 1½ tsp pepper. Mix well, cover and refrigerate at least an hour or overnight.
- Position your oven rack at about 5 inches from the broiler and preheat the broiler.
- Place the fish fillets on a baking sheet then season with salt & pepper.
- Broil fillets on first side approximately 2-3 minutes, being careful not to overcook as they cook quickly.
- Remove from broiler and turn fillets over.
- Top each fillet with a scoop of vegetable salsa.
- Return to broiler and cook until fish is fully cooked through the middle. The fish should be opaque in color.
- Garnish each dish with a slice of lime. Serve as is with a salad or over your favorite rice or pasta.
Notes: Check out our Jasmine Rice Pilaf recipe.
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