“Paradise is not a place, it’s a state of mind.”
•
I may be at home in the mountains, but this dish took me back to the beach. On our way home from the beach, we always stock up on some fresh shrimp and fish to freeze and enjoy. I only wish I bought more! This mahi mahi topped with mango/coconut relish was so simple to put together, but restaurant quality all the way. I served it simply with rice and sautéed kale and the whole meal paired perfectly with a dry Grüner Veltliner...this is back on the menu for a dinner party I have coming up, and I can’t wait! •
Ingredients for mango-coconut relish:
2 small mangos (cubed)
1 T shredded coconut flakes (unsweetened)
4 T finely diced red onion
1 T finely diced jalapeno
1 T chopped cilantro
Juice of ½ lime (plus more for garnish)
Combine all ingredients and refrigerate until ready to serve.
•
For the mahi mahi:
4 filets
2 T smoky seasoning blend (see recipe 11 rows below or see website)
Sea salt
Olive oil
Toasted pepitas
Dry your fish filets. Sprinkle to cover with seasoning blend and salt on both sides.
Heat the oil in a large skillet over medium heat. Add filets and cook the fish for 3-4 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Serve topped with the mango/coconut relish, toasted pepitas and enjoy!
