Time: 30 mins
- 2 fresh mahi fillets
- Salt & Pepper
- Onion Powder
- Garlic Powder
- Cayenne Pepper... read above for warning!
- Fresh lemon juice
- 1 tbsp extra virgin olive oil
For the Mango Salsa:
- 1 mango, cubed small
- 1/2 hass avocado, cubed small
- 4 fresh basil leaves, julienned
- Juice from 1/2 lemon
- Salt & Pepper
- *Optional* 1 small hot pepper, I had a jalapeno that had turned red
- First I made the salsa so that it chilled for a bit while I cooked the fish.
- Simply combine all the ingredients, cover and stick in the fridge until ready to serve.
For the Fish:
- In a soup bowl combine your spices. Go light on the cayenne... I almost died. If you're wondering where are the measurements, I'm sorry I didn't measure, I just eyeballed this one. I would pretty much just do equal parts of everything except the cayenne unless you love it spicy.
- Put your frying pan on medium-high heat with olive oil and allow for it to get super hot.
- Pat your fish dry with a paper towel.
- Generously sprinkle the spices on your fish, both sides.
- Once the pan is hot, place both fillets on and cover. Don't move the fillets at all. Allow for a nice crust to form with the spices on one side.
- Depending on how thick your fish is, you want to determine how long on each side. Mine was a pretty thick fish. I did 4ish minutes on each side.
- Once one side is done, flip the fish carefully, cover and do another 4ish minutes on the other side.
- Plate with mango salsa, veggies and jasmine white rice for a delicious well balanced meal!
- Serve with some sliced lemons!