Mahi Mahi with Mango Salsa and Fennel

You can serve any type of fish this way, I just happened to have mahi mahi fillets. Mango salsa makes this dish very light and refreshing! Perfect for a light dinner.

Ingredients (for 2 servings)

2  mahi mahi fillets (about 1/2 lb. each) (I had 3 fillets, but 2 would be enough for two people)

1 fennel bulb (thick base of stalk), stalks cut off, bulb sliced

1 red large red onion (1/2 chopped for mango salsa, 1/2 thick sliced for roasting with fennel)

Corn seeds from 1 boiled corn on cobb

Bunch of cilantro, chopped (about 2-3 tablespoons)

Fresh lemon juice from 1/2 lemon

1 mango, peeled and chopped

2 Roma tomatoes, chopped

1 teaspoon hot sauce

1/8 teaspoon crushed red pepper

2 tablespoons butter

2-3 tablespoons olive oil

Salt

Pepper

  1. Roast the fennel with red onion. Heat the skillet with 1 tablespoon olive oil and 1 tablespoon butter. Add fennel and onion pieces. Season with salt and pepper and cook on a moderately high heat for about 10 to 15  minutes, stirring occasionally, until the vegetables are completely soft and caramelized. Lower the heat if needed.

2.  Make the salsa – mix 1/2 chopped red onion, chopped mango, tomatoes and corn seeds, add lemon juice,  about 2 tablespoons olive oil, cilantro,  hot sauce, crushed red pepper and season with salt and black pepper.

3.  Heat 1 tablespoon butter in a large non-stick skillet, add the fish fillets, season with salt and pepper and cook on a moderately high heat for about 5 minutes; turn on the other side. Cover and cook for another 2-3 minutes. Remove the cover and cook until all the water from the fish is evaporated and the fillets look caramelized (about another 3 minutes after the cover is removed).

4.  Serve the fillets immediately on a bed of mango salsa with roasted fennel and red onion on top. You can refrigerate any leftover salsa. Bon Appetit!!


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