seared mahi mahi with strawberry, green apple salsa

This seared mahi mahi with strawberry, green apple salsa is freakin’ amazing! Not to mention, the colors are fantastic!

Pretty food reminds me to appreciate food. If I allow myself to get into binge mode with foods, I’m not appreciating it, I’m using it to fill a void (and we all know that never works)!

Why seared mahi mahi with strawberry, green apple salsa

1. Look at those colors! Seriously, need I say more?
2. The flavor combo is incredible!
3. It’s loaded with nutrients!

Slice and dice your fruits. Pat your mahi mahi dry and then generously season with sea salt and fresh ground pepper.

How to sear mahi mahi

It’s important to get the heating right when you sear. Place a pan on the stove and heat at a medium to medium high temperature. Don’t go too high, too fast or the heat will not be even.

To know when the pan is the right temperature, pour 1/8 teaspoon of water in the pan. If it jumps around and then comes back together to form one small ball that bounces around, you’ve got the perfect temp!

Next, lower the temperature slightly and add enough oil to lightly coat the pan. For searing, I use grape-seed or avocado oil because it has a higher smoke point. When the oil glistens and forms streaks, you’re ready to add the fish.

Place fish in pan and cook for 3-4 minutes. You should easily be able to flip and cook for 3-4 minutes on the other side. If the fish sticks, that’s an indication that the pan was not at the right temperature.

Mahi mahi is done when it flakes easily with a fork and the center is opaque (or an internal temp of 145F).

Other fish like snapper, sea bass or grouper would also work wonderfully with this salsa.

Pair this with some greens and you’ve got yourself a good time!

If you like this, check out my seared scallops with spicy mango salsa!