Mahi Mahi with Mango Salsa

This is probably one of the most common dishes prepared at my house. My kids have been fans of mango salsa their entire lives and will eat it on pretty much anything. Fish is quick to prepare, so it lends itself to a weeknight dinner easily. In theory this meal should serve 4, but there are rarely leftovers between myself and the two girls. I'd suggest doubling it if you intend to feed 4 hungry mouths!

Mahi Mahi with Mango Salsa

1 cup rice

12oz mahi mahi

fresh cracked pepper

2 tbs tamari

1 tbs peanut oil

1 lime, cut into quarters

Prepare rice according to package directions. While it is simmering (or in the rice cooker, should you be so lucky!), prepare the rest of the ingredients.

Crack pepper over mahi mahi and place in bowl. Drizzle with tamari, peanut oil, and juice from THREE QUARTERS of the lime. Allow to rest at room temperature while preparing the salsa (recipe below).

Heat grill pan to med-high heat. Remove fish from marinade and place in pan skin side up and cook 3 minutes. Flip fish, pour marinade over, and cook an additional 3-4 minutes.

Place fish on bed of rice and pour marinade from pan over fish. Top with mango salsa and serve.

Mango Salsa

1 c mango, diced

1/2 c red onion, diced

1/4 c red bell pepper, diced

2 green onions, finely chopped

1/2 c cilantro leaves, finely chopped

zest of 1 lime

dash salt

pinch cumin

salt and pepper to taste

Combine above ingredients with juice from the remaining 1/4 lime and allow to rest at room temperature while cooking the fish.

Notes:

• The mango is best when fresh. If you don't like the way the mangos in your grocery store look, I've subbed in the jarred version (usually available in the refrigerated produce section) with success. Because it's jarred in light syrup, I rinse the slices with water first. If you prefer a sweeter salsa, then you may opt to keep them as is.
• My rice of choice with fish is jasmine rice. It has a more delicate flavor that compliments seafood very well.