Mahi Mahi with Mango Salsa, Roasted New Potatoes, and Asparagus
I love fish, and mahi mahi is one of my favorites. Costco is a great place to buy seafood; I bought enough mahi mahi for six servings for $21.
I love fish, and mahi mahi is one of my favorites. Costco is a great place to buy seafood; I bought enough mahi mahi for six servings for $21.
- garlic powder
- olive oil
- kosher salt to taste
- black pepper to taste
- potatoes:
- fresh pepper to taste
- 1 bunch asparagus
- 4 (6 oz) mahi mahi filets
- vegetable:
- 1/2 cup sea salt (or morton salt)
- 6 large new potatoes halved, then quartered
- 1 avocado peeled and diced
- 1 medium mango peeled and diced
- 4 tablespoons salsa any kind you have in the fridge
- Carbohydrate 112.4935225 g
- Cholesterol 62.936075 mg
- Fat 9.8863919998875 g
- Fiber 17.6018251084089 g
- Protein 46.5757955 g
- Saturated Fat 1.67394217498447 g
- Serving Size 1 1 Serving (909g)
- Sodium 10766.9591113274 mg
- Sugar 94.8916973915911 g
- Trans Fat 1.05570646249695 g
- Calories 710 calories
Step-by-step
- Preheat oven to 400(F). Bring pot of water to a boil, adding 1/4 cup of sea salt. Toss prepared potatoes in a large bowl with a splash of olive oil, Kosher salt, garlic powder and pepper. Spread on a foil lined baking sheet and bake 20 minutes or until done.
- Add asparagus to the boiling salted water and boil for ONLY 3 minutes. Drain in colander and cover with ice. Rinse with cold water and set aside. (This is called blanching.)
- Season fish with salt, pepper and olive oil. Heat non stick skillet over medium heat. Add fish and cook about 4 to 5 minutes each side. Meanwhile, mix bravado, mango and salsa in a medium bowl. Set aside.
- Add drained asparagus to skillet, when fish is turned, the last 4 to 5 minutes. Remove potatoes from oven. Plate with asparagus, top with fish and add mango salsa. Serve and enjoy!
Managing The Heat
Boiling water must reach a full rolling boil before asparagus hits the pot. Cooking green vegetables for precisely three minutes stops enzymatic breakdown and preserves bright chlorophyll color. Plunging spears into ice water immediately halts residual cooking. Dry the stalks thoroughly before reheating them in the skillet alongside the fish. Excess surface moisture prevents proper browning and steams the food instead.Balancing Fresh And Preserved Elements
Fresh mangoes provide a dense, fibrous structure that holds shape when diced. Canned or frozen fruit releases excess water and yields a mushy texture. Ripe fruit yields slightly to gentle palm pressure but shows no bruising. Combining the diced avocado and mango with prepared salsa creates immediate osmotic balance. Acid from the salsa prevents the avocado from oxidizing while melding fruit sugars with savory notes.Controlling The Sauté Pan
Cast iron or heavy nonstick pans hold thermal mass necessary for searing fish fillets. Heat the skillet over medium until a drop of water evaporates instantly upon contact. Cook mahi mahi undisturbed for four to five minutes to build a proper crust. Flipping too early tears the delicate protein fibers. Roast the potato quarters at 400 degrees Fahrenheit on foil-lined sheets for twenty minutes to achieve crisp edges and tender interiors.
