Seared Mahi Mahi with Nectarine Avocado Salsa
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.
Servings: 4 servings
Calories: 234kcal
Equipment
- citrus juicer optional
- food storage labels
Ingredients
For the salsa
- 1 cup diced red onion
- 2 cups diced nectarines
- 1 cup diced cucumber
- 2 cup diced avocados
- 3 tablespoons lime juice
- 1 tablespoon cilantro paste
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ teaspoon ground coriander
For the fish
- 4 5 ounce Mahi Mahi filets
- 2 tablespoon avocado oil
- salt and pepper to taste
Tools and equipment
Instructions
To make the salsa:
- Combine all the ingredients in a medium bowl and gently mix to combine.
- Cover and refrigerate until chilled.
To make the fish:
- Heat the avocado 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 3-4 more minutes) until the fish is cooked through and flaky.
- To serve, plate the fish and top with the cold salsa.
Video
Notes
The salsa will last, covered in the refrigerator, for up to 4 days.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving | Calories: 234kcal | Carbohydrates: 18g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 309mg | Potassium: 581mg | Fiber: 7g | Sugar: 8g | Vitamin A: 387IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg
