two mixing bowls
large fry pan
Strawberry Mint Salsa
- 2 cups diced strawberries
- 1/2 cup diced red onion
- 2 Tbsp fresh lemon juice
- 2 tsp dried oregano
- 1/4 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
In a small bowl combine the paprika, sea salt, chili powder, cumin, and oregano.
Use a paper towel to pat both sides of the fish 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 6 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.
Top with the strawberry mint salsa and serve immediately.
*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
- Don't add the mahi mahi to the pan until the oil is piping hot.
- The strawberry salsa can be made the day before and stored in the refrigerator.
- The post above has additional tips on how to cook the fish.
Serving: 0g | Calories: 278kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg