Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Mahi Mahi with Mango Jalapeno Salsa

Dinner Party, Gluten Free, Paleo, Seafood

This last week it seemed as if everyone I know was someplace warm.  Can you blame them?  We have had 20 days this month alone, with minus temperatures.  And there are still a few days left in February.  Sigh.

And, I have to admit by this time in the season I am getting tired of hearty fare.  I am craving lighter, fresher, would be nice if it was served within earshot of crashing waves, kind of fare.

I whipped up this Mahi Mahi with Mango Jalapeno Salsa to brighten my spirits, put on some Jack Johnson, and uncorked a nice cold (man can’t believe I said that word) chardonnay.

Can a mere piece of fish compete with sand, sun and crashing surf?  Well, it only took 20 mins to create, I didn’t have to wait in line for a table with scores of vacationers with screaming toddlers (there are always screaming kids at dinnertime on vacation), nor spend way too much money for one tiny 4 ounce portion of fish.

Works for me. 

Mahi Jalapeno Salsa 

Mahi Mahi with Mango Jalapeno Salsa

Mahi Mahi with Mango Jalapeno Salsa

Ingredients

  • 1 4-6oz piece of Mahi Mahi per person
  • 3 Tbsp cornstarch
  • 4 Tbsp olive oil, divided
  • Salt and pepper to taste
  • 2 Tbsp butter
  • large pinch of fresh chopped cilantro
  • large pinch of fresh chopped chives
  • pinch of sea salt
  • For the salsa:
  • 1 fresh mango, peeled and cubed
  • 1 red pepper, diced
  • 1/2 red onion, diced
  • juice and zest of 1 lime
  • 1 small jalapeno, sliced very thinly (optional)
  • 1/4 cup fresh cilantro, chopped
  • handful of fresh chopped chives

Instructions

  1. In medium bowl add mango, red pepper, red onion, jalapeno, lime juice and zest, 1/4 cup of the cilantro and handful of chives, 2 Tbsp of olive oil and a bit of salt and pepper. Toss well and set aside.
  2. Rinse and pat dry fish, add cornstarch and a pinch of salt and pepper to large freezer bag.
  3. Pop fish into bag and shake around.
  4. Get a large skillet, heat to med-high, add 2 Tbsp of the olive oil.
  5. Once heated to very hot, retrieve fish from bag while shaking off any excess cornstarch.
  6. Place in skillet and cook each side until light brown and crispy, approx 4 mins per side.
  7. In the meantime mash 2 Tbsp of butter with a pinch if cilantro, chives and salt.
  8. Just before removing fish from skillet, add butter to corner and pan, melt, then spoon over fish.
  9. Serve with salsa. and an extra sprinkle of cilantro and chives.
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