Recipe of the Week – Pan Seared Mahi Mahi with Pineapple Salsa
Pan Seared Mahi Mahi with Pineapple Salsa
Give this delicious summer dish made with pineapple salsa a try for dinner this week!
What You Need:
For The Pineapple Salsa:
- 1 cup of finely diced pineapple
- 2 1/2 tablespoons of finely diced onion
- 2 1/2 tablespoons of finely chopped cilantro leave
- 1 tablespoon of fresh lime juice (from 1/2 a lime)
- Sea salt, to taste
- 1-2 dashes of cayenne pepper (optional)
For The Mahi-Mahi:
- 2 (6-ounce) skinless Mahi-Mahi fillets, patted dry (thaw first if using previously frozen)
- 1 1/2 tablespoons + 1 teaspoon of cooking oil
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of granulated garlic
- 1 1/2 teaspoons of Cajun seasoning
- 1/2 a lime, cut into wedges (for serving)
How To Make It:
- Combine all the salsa ingredients in a medium bowl, stir well, and set aside to macerate as you’re fixing the fish.
- Coat both sides of each Mahi-Mahi fillet with cooking oil (I used 1 teaspoon total), followed by the sea salt, black pepper, granulated garlic, and Cajun seasoning.
- Place a 10 to 12-inch heavy bottomed skillet (I prefer a cast-iron skillet) over medium heat. When the skillet is warm, add the additional 1 1/2 tablespoons of cooking oil (or enough to coat the bottom of the skillet). When the surface of the oil is just starting to shimmer, add both fillets (it should sizzle, but the oil shouldn’t be smoking).
- Cook the fillets about five minutes on the first side (watch the sides and you’ll see them go from transparent to opaque halfway up the fish), then flip and cook another 3-5 minutes (depending on the thickness of the fillets) or until the mahi-mahi is completely opaque, but not dry.
- Promptly remove the fillets from the skillet (they will overcook if left in the pan, even with the heat off), top each fillet with 1/2 the pineapple salsa and serve immediately with lime wedges and your favorite sides.
Enjoy!
*Recipe source: http://www.therisingspoon.com/2017/02/pan-seared-mahi-mahi-with-pineapple-salsa.html?utm_content=buffer2f4a7&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer
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Recipe of the Week – Flourless Chocolate Zucchini Banana Muffins
Flourless Chocolate Zucchini Banana Muffins
These quick and easy muffins make a great breakfast. Give them a try!
What You Need:
- 2 soft medium bananas
- 2 eggs
- 1/4 cup melted coconut oil
- 1/2 cup almond milk
- 6 tablespoons honey
- 5 tablespoons black cocoa powder
- 1 1/2 cup almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup grated zucchini (or 1/2 cup if you don’t want too much green stuff)
- Chocolate chips for sprinkling on top
How To Make It:
- Preheat oven to 350F.
- Line a large muffin tin with parchmentpaper liners.
- In a mixer combine all of the ingredients (except the zucchini) until smooth. Then add in the grated zucchini and combine.
- Using an ice-cream scoop, fill the muffin tin with batter.
- Sprinkle chocolate chips over the top of the muffins.
- Bake on 350F for 65-70 minutes until a knife when inserted comes out clean.
Enjoy!
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