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, Seafood3 Responses »

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


  • 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


  • 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.
  • Rinse and pat dry fish, add cornstarch and a pinch of salt and pepper to large freezer bag.
  • Pop fish into bag and shake around.
  • Get a large skillet, heat to med-high, add 2 Tbsp of the olive oil.
  • Once heated to very hot, retrieve fish from bag while shaking off any excess cornstarch.
  • Place in skillet and cook each side until light brown and crispy, approx 4 mins per side.
  • In the meantime mash 2 Tbsp of butter with a pinch if cilantro, chives and salt.
  • Just before removing fish from skillet, add butter to corner and pan, melt, then spoon over fish.
  • Serve with salsa. and an extra sprinkle of cilantro and chives.

    3 Responses

    Leave a Response