When Shawnda posted this salsa recipe last week, my mouth started watering – and didn’t stop until I finally made it the week after. She used salmon, but I had mahi in the freezer so I used that. It’s one of my favorite varieties of fish – it’s white and flaky, but still substantial. But the real star of this dish is the strawberry-avocado salsa on top. The stuff is amazing! I’ve been a fan of other fruit salsas in the past, but there was definitely something different and memorable about it. The sweetness of the strawberries, with the creaminess of the avocados, and the smoky spiciness of the fish – it was just a match made in Heaven.
It would be wonderful in other applications too, of course. I know it would be fabulous on top of grilled pork chops, as a fresh twist on fish tacos, or even just with tortilla chips. With all the gorgeous strawberries flooding the market right now, you have no excuse not to give this one a try.
P.S. – Happy Birthday, Jon! You’re the best husband and dad a family could ask for – and we love you!
Mahi-Mahi with Strawberry-Avocado Salsa
4 filets mahi-mahi
2 Tbsp butter
1 Tbsp vegetable oil
3 Tbsp Cajun seasoning
2 tsp kosher salt
For the Strawberry-Avocado Salsa:
1/2 pint strawberries, hulled and diced
1 large avocado, diced
1/2 small red onion, finely diced
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
juice of 1/2 orange
juice of 1/2 lemon
pinch kosher salt
To prepare fish add butter and oil to a large, heavy-bottomed skillet over medium-high heat. Season both sides of filet with salt and Cajun seasoning generously. When butter has melted and the pan is hot (a few wisps of smoke are good) carefully lay the fish filets down into the pan. Cook over medium-high heat, being careful not to move the filets, for 4 minutes. Flip filets and cook for an about an additional 3 minutes. When the muscles in the fish start to pull away from each other, you know it’s done. Remove from pan to plate and tent with foil to keep warm.
To make the salsa, combine all ingredients in a small bowl. Season to taste with salt. Serve over warm fish filets.
Source: salsa adapted from Confections of a Foodie Bride
