Healthy Seared Mahi Mahi with Nectarine-Avocado Salsa is the perfect summertime meal that will help you beat the heat, and keep you feeling light on your toes.
As long as you prepare and chill the nectarine-avocado salsa in advance, this dinner can be on your table in under 15 minutes. Perfect for those busy nights when cooking is not high on your list of priorities, but you still want something easy and delicious for dinner without ordering take-out!
Even though this recipe calls for Mahi Mahi, don’t let it stop you from making it with other types of seafood. The cool creaminess of the nectarine- avocado salsa will pair swimmingly (yeah, I went there! LOL) with all variety of fish, and even shrimp or crab. Oooh. Note to self.
Follow the easy step-by-step photos for making this healthy Mahi Mahi recipe and the nectarine-avocado salsa. You can make the salsa in advance, and keep it covered in the refrigerator for up to 3 days.
Dice one cup of red onion, and three pitted nectarines. Peel and use a spoon to seed one cucumber. Or, use an English cucumber and then no seeding is required.
Dice the cucumber and place the ingredients in a medium bowl. Remove the seed and skin from two avocados and cut into bite sized chunks.
Place the cut avocado into the bowl with the onion, nectarine and cucumber, Squeeze the juice of two limes over the avocado. Add salt, pepper, ground coriander, and cilantro paste. Carefully mix the ingredients until combined. Cover and refrigerate until chilled. Served over seared Mahi Mahi or your favorite seafood.
- 1 cup diced red onion
- 2 cups diced nectarines
- 1 cup diced cucumber
- 2 cup chopped avocados
- 3 tablespoons lime juice
- 1 tablespoon cilantro paste
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ teaspoon ground coriander
- 4 Mahi Mahi filets 6 ounces each
- 2 tablespoon grape seed oil
- salt and pepper to taste
- Cutting board and chef's knife
- medium bowl with cover
- large skillet
- spatula for flipping fish
Combine all the ingredients in a medium bowl and gently mix to combine.
Cover and refrigerate until chilled.
Heat the grape seed oil in a large skillet over medium/high heat.
Season the Mahi-Mahi filets on both sides.
Carefully add the filets to the hot skillet and cook until seared and golden (approximately 5 minutes) on the first side.
Carefully flip the fish.
Sear and brown the second side (approximately 5 more minutes) until the fish is cooked through and flaky.
To serve, plate the fish and top with the cold salsa.
The salsa will last, covered in the refrigerator, for up to 3 days.
Try this nectarine-avocado salsa with other types of fish such as talapia, tuna, and even shrimp and crab.
One of the things I like most about this healthy Mahi Mahi recipe (besides the wonderful flavor) is how colorful it is. Kind of like the below “Finding Dory” hand painted pitcher, and the fun and whimsical “Scuba Diver” hand painted wine glass, along with the Little Mermaid character wine glass and champagne flute. “Darlin’ it’s better, down where it’s wetter…Under the sea!”
If there is ever anything I can paint for you, from glassware items to fabrics (aprons, book bags, tea towels), please don’t hesitate to contact me: firstname.lastname@example.org or visit my shops: Etsy, Wazala, Kudos Kitchen Paints. Custom special orders are always welcomed, and I will happily paint and design from any photo, idea or description you send my way. Each item I ship is completely painted to order and unique, and all of my glassware items are completely dishwasher safe as well as being non-toxic.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!