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posted: 3/26/2012 3:17 PM

Mahi-mahi with Pineapple, Mango and Avocado Salsa

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  • Erica Jensen pairs a tropical salsa with seared mahi-mahi fillets.

       Erica Jensen pairs a tropical salsa with seared mahi-mahi fillets.
    Christopher Hankins | Staff Photographer

  • Jensen stirs mango and pineapple into a salsa to serve with mahi-mahi.

       Jensen stirs mango and pineapple into a salsa to serve with mahi-mahi.
    Christopher Hankins | Staff Photographer

 

1 cups pineapple (canned, frozen, fresh), small dice

1 large mango peeled and small diced

1 large avocado, peeled, small dice

bell pepper, small dice

1 lime, juiced

13- cup mango juice (or pineapple, orange or a blend)

4 mahi-mahi fillets

Olive oil

Kosher salt and pepper

In a large bowl combine the pineapple, mango, avocado, bell pepper and lime juice. Stir gently to combine; set aside.

Drizzle olive oil over filets; season with salt and fresh pepper.

In a large skillet on medium-high heat, heat about 1 tablespoons olive oil. When hot, place season-side of fish down, cook 4 minutes (depending on thickness), season other side with oil, salt and pepper, when you go to flip the fish it should easily come up from the pan -- if not give it another minute, once flipped cook about 4 minutes. Fish should be firm to the touch.

Top fillet with salsa.

Serves four.

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