This quick and simple fish recipe cooks in under 10 minutes and is incredibly flavorful! The combination of warm, earthy spices and fresh strawberry salsa is not only healthy but satisfying as well. This is a perfect meal to enjoy all spring and summer long! It’s not only SCD but Paleo. Keto, and Whole 30 as well!
Hi friends! I try to make fish for dinner at least once a week at my house. It’s typically a quick meal, which makes it ideal for those evenings when I’m in a rush to get something on the table. The problem I have with fish is that I tend to get stuck in a rut and make the same two recipes over and over again. So, I decided to experiment a bit and came up with this delicious Mahi Mahi recipe!
Mahi has a nice neutral flavor and I don’t find it to have that “fishy” taste that some seafood has. Depending on the thickness of the fillets, it also cooks fast…we’re talking less than 10 minutes! Doesn’t get much better than that!
The salsa is a simple combination of fresh strawberries, red onion, fresh mint leaves, oregano and lemon juice. Sounds good, right?? The salsa needs to be made first and then set aside. This allows the flavors to really meld together.
Either fresh or frozen fish can used for this recipe. If using frozen, it just needs to be thawed first according to the directions on the package. The mahi gets a little pat down with a paper towel and then the seasoning gets rubbed on both sides of the fillet.
The seasoning on this fish is AMAZING! It’s a combination of paprika, chili powder, cumin, oregano and salt. I like to make a big batch and keep it in my pantry. It’s my go-to for seasoning fish and chicken! Even though it has paprika and chili powder it’s NOT spicy, which is great for others like me who can longer tolerate spicy food!
The mahi fillets are seared in a skillet over medium heat until the outside is browned and it’s just cooked through and opaque in the center, about three to four minutes on both sides. Transfer to a serving dish or plate and pile the strawberry salsa on top!
Serve with a side of steamed veggies and you have a quick, simple meal that’s also incredibly satisfying and healthy! Hope you enjoy!
Here are a few more quick meals to try!
- Seared Scallops and Parmesan Cauliflower Risotto
- Cuban Picadillo
- Zucchini Cannelloni with Butternut Squash Filling
If you’ve made this recipe, be sure to leave a comment and star rating below!
This quick and simple fish recipe cooks in under 10 minutes and is incredibly flavorful! The combination of warm, earthy spices and fresh strawberry salsa is not only healthy but satisfying as well. This is a perfect meal to enjoy all spring and summer long! It's SCD, Paleo and Whole 30! Gluten free, grain free and dairy free.
- 2 cups diced strawberries
- 1/2 cup diced red onion
- 2 Tbsp fresh lemon juice
- 2 tsp dried oregano
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup roughly chopped mint leaves
- 2 pounds Mahi Mahi fillets
- 1/2 tsp paprika
- 2 tsp sea salt
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 1 Tbsp olive oil
Combine all ingredients for the salsa in a bowl and set aside. This will allow the flavors to meld.
In a small bowl combine the paprika, sea salt, chili powder, cumin and oregano.
Use a paper towel to pat both sides of the mahi mahi dry. Rub the seasoning onto both sides of the fillets.
Heat the olive oil in a large skillet over medium heat. Gently place the mahi fillets in the skillet (you should hear a sizzle when it touches the oil).
Cook for 3 to 4 minutes before flipping the fillets and cooking for another 3 to 4 minutes. The mahi mahi is done when it flakes easily with a fork and the center is opaque. The internal temp should be 145F at the thickest part of the fillet.
Transfer to a serving platter or plate and top with the strawberry mint salsa.
If you'd like the mahi to be spicy, increase the paprika.
The strawberry mint salsa can be made the day before and stored in the refrigerator.
*The calories calculated in the recipe are an estimate*
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen
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