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Recipe of the Week: Mahi Mahi with Mango Avocado Salsa

by Coach Sara

This recipe is one of Coach Sara A's favorite nutritious summer dishes. It's perfect for healthy grilling, baking in the oven, or air frying. If Mahi Mahi is not available, feel free to substitute a whitefish such as cod, tilapia, or halibut. If you have a fish allergy, chicken breast works well.

Fish Ingredients

  • 1 lb mahi mahi fillets (may substitute with other whitefish or chicken breast) 
  • 1 teaspoon extra virgin olive oil
  • ⅛ teaspoon salt (just a pinch)
  • ¼ teaspoon ground pepper to taste 

Salsa Ingredients

  • 1 cup cherry/grape tomatoes, quartered
  • 1 cup mango, diced
  • ¼ cup red onion, diced 
  • 1 medium avocado, chopped (1 cup)
  • 1 jalapeno, de-seeded and diced 
  • 1 cup fresh cilantro, chopped 
  • 1-2 limes juiced 
  • ⅛ teaspoon salt and ground pepper to taste

Directions

  1. Wash and chop the produce for the salsa. Preheat grill or oven to 425℉ or use an air fryer. 
  2. In a medium size bowl, combine the chopped tomato, onion, jalapeno, mango, avocado, cilantro, lime, salt and pepper. Toss to combine. 
  3. Lightly rinse and pat the fish dry. Divided into 3 servings, which is about 5.5 ounces each, (will shrink to 3-4 ounces after cooking). Lightly brush the fish with olive oil and season with salt and pepper. 
  4. If cooking in the oven, line a baking sheet with parchment paper. Grill, bake or air fry fish for about 15-25 minutes, or until an internal temperature of 140-145℉. Fish should flake easily with a fork when done. *(Note the internal temperature for chicken should be 165℉).
  5. Plate the fish fillets among 3 plates and top each with ⅓ of the mango avocado salad. Serve immediately and enjoy! 

salsa 2

 

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