Pan-Seared Mahimahi with Tropical Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The peppery seeds of the papaya are edible. Reserve about a tablespoon to give the salsa additional flavor. Ingredients:
1 cup diced peeled papaya (about 1/2 medium papaya) |
2/3 cup chopped fresh pineapple |
1 kiwifruit, peeled and chopped |
1 jalapeño pepper, seeded and minced |
3 tablespoons finely chopped red onion |
2 tablespoons chopped fresh cilantro |
2 tablespoons fresh pineapple juice |
4 (6-ounce) mahimahi or other firm white fish fillets |
1/4 teaspoon salt |
1/4 teaspoon pepper |
cooking spray |
Directions:
1. Combine first 7 ingredients in a medium bowl; toss gently. Cover and chill.
2. Sprinkle fillets with salt and pepper. Heat a large nonstick skillet over high heat until hot. Coat fillets with cooking spray; add fillets to pan. Cook fillets 1 minute on each side or just until lightly browned. Reduce heat to medium, and cook, uncovered, 7 minutes or until fish flakes easily when tested with a fork.
3. Place fillets on individual serving plates; spoon salsa over fillets.
4. carbo rating: 10
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