This is such a healthy and easy weeknight meal and can also impress your dinner guests! It’s unbelievably fresh and flavorful and can be made in less than 30 minutes, served hot on the table! I’ve made this recipe twice now and it has easily become one of my favorite Mahi Mahi recipes that I will make again and again. The red bell can be changed to different bell peppers if you want different colors!
Ingredients
Ingredients
- 1 ripe avocado, cut into 1/4- to 1/2-inch chunks
- 1 cup minced red onion
- 1 red bell pepper, seeded and sliced into strips
- 1/2 cup minced fresh cilantro
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- Mahi Mahi– marinade for 30 mins
- 4 Mahi Mahi portions, approx 6 oz each
- 1 tablespoon extra-virgin olive oil
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, to taste
Instructions
- Heat olive oil in a saute pan. Add sliced red pepper and minced red onion to saute until tender.
- Toss avocado chunks in lime juice, cilantro, and salt. Set aside.
- Pan sear the mahi mahi. Heat the oil in a large cast iron skillet or nonstick frying pan over medium-high heat, 3 to 5 minutes. Add the mahi mahi and sear undisturbed until well browned on the bottom and the sides are cooked just past halfway up the fillets, about 4 minutes. Flip the fillets and continue to sear until just cooked through and the flesh flakes easily, 2 to 4 minutes more depending on the thickness of the fillets.
- On a serving plate, place your seared Mahi Mahi fillets, top with the avocado lime mixture, and then finish topping with the sautéed red peppers and onions.
- Enjoy!
The Texas Table 