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Recipe: Cumin Seared Mahi Mahi with Salsa Verde

Cumin gives smokey flavor to fish and when it’s combined with a little acid, the bold flavors really shine through.  This quick cooking recipe only requires a frying pan and can be done in less than 10 minutes.   If tomatillos aren’t available, you could use regular tomatoes, mangos or peaches for the complimentary salsa.  You could even add a little diced avocado to give it more body.

Cumin Crusted Mahi-Mahi with Salsa Verde

Serves 4

  • 4 6-ounce mahi-mahi fillets
  • 3 tablespoons cumin
  • 2-3 tablespoons vegetable oil
  • ½ red onion, diced
  • 8-10 tomatillos (or about 2 cups), quartered
  • 1 small handful cilantro
  • 1-2 tablespoons lime juice
  • 1 jalapeño, seeded, roughly chopped
  • 1 clove garlic, halved
  • Salt and pepper to taste

Salt and pepper the fish fillets, sprinkle cumin evenly on each until all sides of the fish are lightly coated.  Heat a large, heavy bottomed frying pan to medium high and heat the oil.  Begin searing the fish skin side down for about 7 minutes.  Flip and cook for 3-4 more minutes or until the fish is cooked through and flakey.

In a food processor, add the tomatillos, red onion, cilantro, garlic, lime juice and jalapeño.  Pulse until combined.

245 calories ∣ 92 calories from fat ∣ 10 g fat ∣ 1 g saturated fat ∣ 3 g carbs ∣ 1 g fiber ∣ 32 g protein ∣ Excellent source of Vitamins B6 and C ∣ Magnesium ∣ Phosphorous ∣ Selenium


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