Fresh fish and fresh salsa are a match made in beach heaven.
Serves 2 to 3 Prep Time 5 minutes Cooking Time 7 minutes
2 (about 200 grams) mahi-mahi slices or tanigue steaks
salt and pepper to taste
2 tablespoons oil for pan-frying
For the Indian Mango Salsa
1 Indian green mango, cubed
4 strawberries, diced
half a medium onion, finely chopped
(Click to see How to Finely Chop an Onion)
1/8 teaspoon sugar
1/2 teaspoon fish sauce (patis)
1 piece coriander root, finely chopped
1 Season fish with salt and pepper. Set aside.
2 Heat half of the oil in a grill pan. Grill fish over medium heat, about 2 to 3 minutes per side. Be careful not to overcook fish to keep them moist. Repeat with remaining fish.
3 Make the salsa: In a bowl, mix mango, strawberries, onion, sugar, fish sauce, and coriander. Set aside.
4 To assemble, top fish with salsa. Serve immediately.
Fish-cooking tip: Test fish for doneness by piercing the thickest part with a fork and twisting it. If it easily flakes, then it's done.
Shopping tip: No mahi-mahi? It's also called "dorado."
Photography by Marie Joyce Siason | Food Preparation by Lessie Galindo | Styling by Aimee Morales
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