This recipe was one that I wanted to take from one recipe and another and another. I wasn’t sure if it would all come together, but I just knew somehow that this fish needed a little bit of sweet, a little bit of spicy, and a bit of creaminess to bring it all together. This recipe is keto friendly, paleo, gluten free, and grain free too! So it’s a win all the way around! Abbie absolutely devoured it and my husband loved it too. He is very happy with the amount of seafood I have been experimenting with lately, considering I was never a fan!
- 4 Fresh or Flash Frozen (thawed) Mahi Mahi fillets
- 2 tbsps olive oil
- 1 tbsp cumin
- 1/2 tsp onion powder
- 1 tsp chili powder
- 1/4 tsp pink himalayan salt (or regular sea salt is fine too)
- For the Salsa:
- 1/2 cup Mango, diced
- 1/4 cup -1/2 cup red onion, finely chopped
- 1/4 cup – 1/2 cup cucumber, peeled and diced
- 1/4 cup Roma Tomato (optional, I am not a fan of tomatoes, I had part with and part without)
- 2 tbsp cilantro, either dried or fresh but finely chopped
- 1 tbsp lime juice
- Either: 1-1/2 tsp jalapeno, minced or 1/4 cup Poblano Pepper finely diced (this just depends on how hot you want it, I made it both ways, both are great, jalapeno makes the salsa a little less sour)
- For the Cilantro Sriracha Aioli:
- 1 cup avacado mayo
- 1 tsp sriracha (or more to taste
- 1/2 tbsp cilantro
- 1 tsp basil
- Preheat large skillet or grill over medium heat. Set Mahi Mahi on a plate and pat dry with a paper towel (be gentle!). Note: If using a grill, drizzle the Mahi Mahi with the olive oil and rub to coat the fish.
- Mix together cumin, chili powder, onion powder, and sea salt. Rub the seasonings over each fillet.
- Combine all the ingredients for the salsa in a small bowl. Mix well and refrigerate until ready to serve.
- Combine all ingredients for aioli, mix well and put in fridge until ready to serve.
- If using stove: heat olive oil in the skillet. Place Mahi Mahi in skillet and cook for 3-4 minutes then gently turn over and cook for an additional 3-4 minutes.
- If using grill: place mahi mahi on grill. Cook 3-4 then gently turn over and cook for an additional
- Top each fillet with salsa and aioli.
Servings: 4| Calories per servings: 226| Fat: 19| Carbs: 10g| Protein: 6g
Mom to two beautiful girls, Abbie and Jamee. Abbie was diagnosed with T1D a little over 2 years ago and it brought our family closer together in ways we couldn’t imagine . I am a full time wife, mom, Emergency 911 Dispatcher and I am working on my second Masters of Science in Clinical Mental Health Counseling. Oh yea... and now a blogger! 💙