Mahi Mahi with Mango Cucumber Salsa

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!

The sauce on top is a cilantro sriracha aioli. It’s my go-to for a lot of different items, so a staple in our house.

Ingredients

  • 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

Directions

  1. 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.
  2. Mix together cumin, chili powder, onion powder, and sea salt. Rub the seasonings over each fillet.
  3. Combine all the ingredients for the salsa in a small bowl. Mix well and refrigerate until ready to serve.
  4. Combine all ingredients for aioli, mix well and put in fridge until ready to serve.
  5. 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.
  6. If using grill: place mahi mahi on grill. Cook 3-4 then gently turn over and cook for an additional
  7. Top each fillet with salsa and aioli.

Nutrients:

Servings: 4| Calories per servings: 226| Fat: 19| Carbs: 10g| Protein: 6g