Pan-Seared Mahi Mahi with Mango Salsa

Ingredients

• 4 Mahi Mahi fillets (about 6 oz each)

• 2 tbsp olive oil

• 1 tsp paprika

• 1/2 tsp garlic powder

• Salt and pepper to taste

• Juice of 1 lime

  For the Mango Salsa:

  • 1 ripe mango, diced

  • 1/2 red bell pepper, diced

  • 1/4 red onion, finely chopped

  • 1 small jalapeño, seeded and minced (optional)

  • Juice of 1 lime

  • 2 tbsp chopped fresh cilantro

  • Salt to taste

Directions

1. Make the salsa: In a bowl, combine mango, red bell pepper, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Mix well and refrigerate while you cook the fish.

2. Season the fish: Pat the Mahi Mahi fillets dry. Rub with olive oil, then season with paprika, garlic powder, salt, pepper, and a squeeze of lime juice.

3. Sear the fish: Heat a skillet over medium-high heat. Add a little oil and sear the fillets for 3–4 minutes per side, or until golden and cooked through (internal temp should reach 137°F / 58°C).

4. Serve: Plate the Mahi Mahi and top generously with the chilled mango salsa. Garnish with extra lime wedges and cilantro if desired.