This is an extremely easy dish that is healthy and delicious and great for summer time. It’s light, refreshing, and beach inspired. I can honestly say this is one of the very few times I will suggest buying boxed food (the rice from the recipe below). However, this rice is absolutely delightful with this fish and salsa, so this time it’s recommended. Eating better doesn’t force you to sacrifice taste, or your fantasy to live at the beach forever. I hope you enjoy.
Serving Size: 4
4 Mahi filets with skin on.
1 cup of peaches diced small (about 4-5 fresh peaches)
1/2 purple onion diced small.
2 fresh tomatoes diced small.
1 fresh jalapeño diced small (can be left out)
1/2 cup freshly chopped cilantro
1 lime (for juice)
1 tbsp honey
1/2 tsp salt
1/2 tsp pepper
1 tbsp cajun seasoning
1 tbsp olive oil.
2 boxes of Rice a Roni long and wild grain rice.
INSTRUCTIONS FOR SALSA:
Dice the peaches, onion, tomatoes, jalapeño, and cilantro. Combine these ingredients in a large bowl. Next, add the lime juice, honey, salt, and pepper to the bowl. Stir until evenly combined and keep chilled.
INSTRUCTIONS FOR MAHI AND RICE:
Being cooking the rice according to the instructions on the box. Heat a large sauté pan over medium heat. Liberally coat the mahi filets with the olive oil and cajun seasoning. Add the filets to the sauté pan. Cook the filets skin side down for about 6-7 minutes, or until the skin is crispy. Then, flip the filets to sear the top. Rock the filets back and forth occasionally with a spatula for even searing. Sear the top of the filets for about 3-4 minutes, then remove them from the pan. The fish should easily flake and the skin should peel right off, so feel free to remove it now. To plate the dish, start with a bed of rice. Add the mahi filet right on top of the rice and garnish with the peach salsa and a little more chopped cilantro.