Seared Mahimahi With Tomato-Cucumber Relish Recipe

Name: Seared Mahimahi With Tomato-Cucumber Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons fresh lime juice, divided; 1 tablespoon extra-virgin olive oil, divided; 2 (6-ounce) mahimahi fillets; Cooking spray; 3/8 teaspoon kosher salt, divided; 1/8 teaspoon black pepper; 1/2 cup chopped seeded tomato; 1/4 cup chopped red onion; 1/4 cup chopped cucumber; 1/2 jalapeno pepper, seeded and finely chopped

Servings: persons

1 1/2 tablespoons fresh lime juice, divided
1 tablespoon extra-virgin olive oil, divided
2 (6-ounce) mahimahi fillets
Cooking spray
3/8 teaspoon kosher salt, divided
1/8 teaspoon black pepper
1/2 cup chopped seeded tomato
1/4 cup chopped red onion
1/4 cup chopped cucumber
1/2 jalapeno pepper, seeded and finely chopped

1
Combine 1 tablespoon juice and 1 1/2 teaspoons oil in a bowl. Add fish; toss to coat. Let stand at room temperature 10 minutes, turning after 5 minutes.
2
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Remove fish from marinade; discard marinade. Pat fish dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness.
3
Combine remaining 1 1/2 teaspoons juice, remaining 1 1/2 teaspoons oil, remaining 1/8 teaspoon salt, tomato, and remaining ingredients in a bowl. Serve with fish.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 tablespoons fresh lime juice, divided, 1 tablespoon extra-virgin olive oil, divided, 2 (6-ounce) mahimahi fillets, Cooking spray, and more.

Yes, Seared Mahimahi With Tomato-Cucumber Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Mahimahi With Tomato-Cucumber Relish

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