This seared mahi mahi with strawberry, green apple salsa is freakin’ amazing! Not to mention, it’s pretty and I love pretty food!
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
- Look at those colors! Seriously, need I say more?
- The flavor combo is incredible!
- 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!Print
Delicious, colorful and full of nutrients – what more do you need? This seared mahi mahi with strawberry, green apple salsa is a flavor fest to enjoy!
- 4 mahi mahi fillets
- 1 1/2 teaspoons of sea salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 green apple, cored and diced (I used granny smith)
- 1 tablespoon avocado or grape-seed oil (to sear fish)
- 1 cup cherry tomatoes, quartered
- 1 cup strawberries, diced
- 1 tablespoon of lemon juice or apple cider vinegar
- 3 tablespoons of extra-virgin olive oil
- 1 tablespoon chopped, fresh basil
- Combine apple, tomatoes and strawberries in a bowl. Season to taste (approx. 1/2 teaspoon sea salt and 1/4 teaspoon pepper). Toss to combine. Add lemon juice, olive oil and basil and mix again. Serve immediately after fish is cooked (salsa does not keep well)
- Use a paper towel to pat both sides of the fish dry and season with remaining sea salt and pepper.
- Heat avocado oil in a large skillet over medium heat. Place fish in pan (don’t overcrowd the pan – you may need to do it in 2 batches). Cook for 3-4 minutes before flipping. Cook for another 3-4 minutes. The mahi mahi is finished when it flakes easily and center is opaque.
- Transfer mahi mahi to plate and top with strawberry, green apple salsa.