Sunday, November 14, 2010

Mahi Mahi with Pineapple Ginger Salsa

I really like spicy food but if it is not your taste, just omit the jalapeno.

For the fish:
4 to 6 oz Mahi Mahi fillet
1/8 tsp Cumin
Non-stick spray

For the Salsa:
1/2 tbsp Extra Virgin Olive Oil
1/4 tsp fresh Ginger, grated
1 Garlic clove, chopped
1/4 c. Onion, chopped
1/2 Jalapeno pepper, de-seeded and chopped
3/4 to 1 c. fresh Pineapple, chopped in 1/2 inch cubes
Juice of 1/2 Lime
1 tbsp fresh Cilantro

Preheat your oven to 400 degrees.

Pat down the fish with a paper towel so it is dry, and sprinkle it with salt, pepper, and cumin.  Spray a baking sheet lined with foil with non-stick spray. Place the fish on the baking sheet and bake for 10-12 minutes.

While the fish is baking, heat up the oil over medium heat in a small skillet. Once hot, add the ginger, garlic, onion, and jalapeno. Saute for 3-5 minutes.

Take the pan off the heat, and add the pineapple, lime juice, and cilantro. Season with salt and pepper.

Top the cooked fish with the pineapple salsa.

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