Grilled Mahi Mahi Fillets with Mango Salsa
Prep: 40 Mins
Cook: 25 Mins
Serves: 4
INGREDIENTS
- 4 mahi mahi fillets (about 4 ounces each), thawed and patted dry before cooking
- 250 ml two color quinoa
- 500 ml chicken or vegetable broth, reduced sodium
- 45 ml all-purpose flour
- a pinch of cumin
- 10 ml dried oregano
- 30 ml vegetable oil
- juice of half a lemon
- salt pepper to taste
- Salsa
- 250 ml very ripe mango, diced
- 250 ml tomato, diced
- 45 ml fresh cilantro, chopped
- 1 green onion finely chopped
- 5 ml salt
- 10 ml garlic powder
- 5 ml ground cumin
- juice of a lime
- 2 to 3 drops of Sriracha sauce (to taste)
- 4 mahi mahi fillets (about 4 ounces each), thawed and patted dry before cooking
- 1 cup two color quinoa
- 2 cups chicken or vegetable broth, reduced sodium
- 3 tbsp all-purpose flour
- a pinch of cumin
- 2 tsp dried oregano
- 2 tbsp vegetable oil
- juice of half a lemon
- salt pepper to taste
- Salsa
- 1 cup very ripe mango, diced
- 1 cup tomato, diced
- 3 tbsp fresh cilantro, chopped
- 1 green onion finely chopped
- 1 tsp salt
- 2 tsp garlic powder
- 1 tsp ground cumin
- juice of a lime
- 2 to 3 drops of Sriracha sauce (to taste)
TO MAKE
- Mango salsa: Peel the mango and cut it into cubes. Deseed the tomato and cut it into cubes. Finely chop the cilantro and green onions.
- In a bowl, add the diced mango and tomato, green onions, salt, garlic salt, cumin, lime juice and Sriracha. Mix all the ingredients together well and leave to rest in the fridge for about 20 minutes.
- Quinoa: Rinse and drain the quinoa. Bring the broth to a boil and season with a little salt and pepper. Stir quinoa into broth and reduce heat to simmer.
- Cover and cook for 12-15 minutes. It should be tender and all the liquid should be absorbed. Remove from the heat and leave covered for 5 minutes before stirring with a fork and seasoning to taste.
- Mahi Mahi: Season both sides of each fillet with salt and black pepper. Put the flour in a deep plate and season with cumin and dried oregano. Lightly dredge the fish.
- Pour a tablespoon of oil into a pan. Heat over medium-high heat. Grill the fish for about 3 to 5 minutes on each side or until firm (145°).
- Place on individual plates or a serving platter. Top each fillet with mango salsa and serve with a portion of quinoa.