Mediterranean Turkey Burgers

I love a good turkey burger. It’s really fun to add different flavors because the turkey can take on pretty much anything. Plus, the more extra ingredients you add, the juicier the burger. I love the Italian turkey burgers I’ve featured on SeaJetCook before, but this time I’m going Mediterranean.

These Mediterranean turkey burgers are super simple to whip up on a weekday night. Most of these ingredients are listed in my kitchen staples, but you can almost always find all of them in my kitchen at all times: extra lean ground turkey, frozen spinach, sun-dried tomatoes, Parmesan cheese, and garlic. I love adding the spinach to the turkey burger because it adds moisture and fills space with ultra-healthiness. The sun-dried tomatoes add acidity, flavor, and a nice chewy texture; and the Parmesan adds the ooey-gooeyness that tricks you into thinking that this healthy burger is naughtier than it is. It’s as easy as that!

I love the sun-dried tomato in here, it adds a really special kick of flavor to the burger. So delicious, so juicy, and so healthy!

I love the sun-dried tomato in here, it adds a really special kick of flavor to the burger. So delicious, so juicy, and so healthy!

What you’ll need:
1.25 pounds extra lean ground turkey
10 ounce package of frozen spinach, defrosted
1 cup sun-dried tomatoes
1 cup Parmesan cheese

What you’ll need to do:

Mix all ingredients together in a mixing bowl.

It's easier to mix with your hands

It’s much easier to mix everything together with your hands, so get in there and get messy!

Set your grill pan on medium-high heat and spray with cooking spray (or, get the BBQ up and running!). Because the spinach takes up so much space, this recipe makes about 6 turkey burgers. Section off about 6 equal-sized sections of the turkey mixture. Roll one section into a ball with your hands, then flatten and throw it on the pan. Cover the pan with aluminum foil to keep in the heat and moisture.

I definitely understand living a busy lifestyle, so I love how easy this is to whip up.

I definitely understand living a busy lifestyle, so I love how easy this is to whip up.

Grill for about 5 minutes on each side. Serve on a bun or by itself, it’s good either way!

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Chickpea Spinach Stir Fry

Stir fry is one of the easiest dinners to make. First of all, it’s a one-pot-wonder so there are very few dishes to clean up after your meal. Second, throw just about any veggie in the pot with the right seasonings and you have a delicious, healthy meal. Third, it’s super easy to double or triple the recipe to make leftover lunches for the week.

I like this particular stir fry recipe because you pretty much just dump already prepared veggies in the pot – there’s no need to worry about cooking chicken separately before you start cooking the main meal. It’s also vegetarian, which is great if you’re going meatless (I usually try to go vegetarian one day a week). Plus, it’s overall just plain healthy. In fact, I found the recipe that inspired my own variation from a running magazine featuring great meals for runners’ recovery. Chickpeas have both protein and fiber, and the spinach adds tons of vitamins and nutrients.

Whether you’re recovering from a long run or hard workout, or even if you’re looking for just an easy, healthy weekday meal, throw this recipe together for dinner and an extra couple lunches during the week. And feel free to throw in some extra veggies if you have them in your fridge! This dish is delicious by itself or over quinoa or rice.

I love the nuttiness of the chickpeas, the tang of the lemon, and the acidity of the tomatoes. Delicious.

I love the nuttiness of the chickpeas, the tang of the lemon, and the acidity of the tomatoes. Delicious.

What you’ll need:
2 x 14-ounce cans chickpeas, drained
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons ginger (dry or fresh)
1 tablespoon lemon pepper
1/4 teaspoons cayenne pepper
3 tablespoons lemon juice
1 pint grape tomatoes, halved
2 x 10-ounce packages frozen spinach, defrosted

What you’ll need to do:

If your spinach isn’t already defrosted, go ahead and get that going.

Meanwhile, set your wok or large pan over medium-high heat on the stove. Add the olive oil, chickpeas, garlic, and ginger. Saute for about 4 minutes.

While the chickpeas are cooking, slice your grape tomatoes in half and set aside for later.

After the 4 minutes have passed, add the spices and lemon juice. Cook for about 1 minute, then stir in the spinach and tomatoes. Heat through for about 1 minute.

This dish made 4 good sized servings for 2 dinners and 2 lunches.

This recipe makes 4 good sized servings for 2 dinners and 2 lunches.

Enjoy!

Cinco de Mayo Specials

In the spirit of Cinco de Mayo, I thought I would share some of my favorite Mexican recipes with you. The best part – all of them are super healthy! So break out the Coronas, mix the margaritas, and get cooking. Let’s start with the basics first: guacamole.

My Los Gol Inspired Guacamole is the perfect start to any Mexican dish. Serve it with chips for an appetizer (or make it healthy by serving it with celery or carrots), use it to top tacos, burritos, or any other delicious dish you decide to make. In my opinion, it wouldn’t be Cinco de Mayo without it.

The trick is to get a nice, thick tortilla chip. Those flimsy, mass-produced chips just don't cut it. Get the real deal from the Mexican section of your market.

The trick is to get a nice, thick tortilla chip. Those flimsy, mass-produced chips just don’t cut it. Get the real deal from the Mexican section of your market.

Next up on the menu are my Southern California-Style Steak Tacos. Healthy, quick, and delicious, these are a great main dish. If the weather is nice, grill the flank steak! You can also swap out the steak for chicken if you’d prefer.

These fresh and light steak tacos take me back to the beaches of Southern California, even in the middle of blusterous Chicago.

These fresh and light steak tacos take me back to the beaches of Southern California, even in the middle of blusterous Chicago.

Or, check out just the pico de gallo and use it to top fish for an extremely healthy dish.

The cilantro is what makes this dish extra special. Not to mention, it's almost all veggies so this dish is super healthy!

The cilantro is what makes this dish extra special. Not to mention, it’s almost all veggies so this dish is super healthy!

For another fish alternative, try my Mango Salsa over Mahi Mahi.

It's spicy, sweet, fresh, and simply delicious. The fact that it's healthy is just an awesome afterthought.

It’s spicy, sweet, fresh, and simply delicious. The fact that it’s healthy is just an awesome afterthought.

Or, like the guacamole, the mango salsa can be eaten with just chips or veggies for a delicious appetizer. The mango salsa would also be delicious over chicken as a standalone or in chicken tacos, too.

This is delicious with fish, chicken, pork, or simply with tortilla chips as an appetizer. It's a fun twist on a favorite.

This is delicious with fish, chicken, pork, or simply with tortilla chips as an appetizer. It’s a fun twist on a favorite.

My Garlicky Shrimp Fajitas with Guacamole are another main dish favorite and are super easy to make.

This delicious dish only takes about 15 minutes to make!

This delicious dish only takes about 15 minutes to make!

Lastly, try my Skinny Spicy Buffalo Shrimp Dip for another dip with Mexican flavors. This dip has quick a kick from sriracha (though you can swap out sriracha for tapatio for extra Mexican flavors) and gets its gooey-ness from Mexican cheese. This dip is delicious with chips or veggies.

Cheesy, gooey goodness. You've never guess it is healthy!

Cheesy, gooey goodness. You’ve never guess it is healthy!

To make any of these dishes extremely healthy (one step past super healthy), use celery or carrots instead of tortilla chips for the dips, and swap out flour tortillas for wheat. These dishes will taste super delicious either way!

Healthier Hummingbird Muffins

There’s this divine, mouth-watering cupcake place not too far from my office that first turned me onto “hummingbird” baked goods. Their scrumptious hummingbird cupcakes are filled with fresh banana, pineapple chunks, and vanilla – three of my favorite flavors. For the sake of my skinny jeans, I only allow myself to pass through this cupcake place very rarely and let myself have a hummingbird cupcake as a treat. So when I saw a recipe for hummingbird muffins in one of my running magazines, I jumped at the opportunity of making a more figure-friendly version of one of my favorite indulgences (in fact, I went to the grocery store at 7:00 a.m. the next morning to get a couple ingredients I didn’t have just so I could make them that day).

These hummingbird muffins absolutely fill the craving for a sweet, delicious treat without any of the guilt. I swap sugar for Splenda in this recipe, and I top them with oats and nuts instead of frosting like their cupcake counterparts. Healthier honey and fruits ratchet the sweetness factor up many notches, so it’s an easy swap for a tempting donut or danish. Plus, baking these in cupcake tins makes this the perfect breakfast to go. Enjoy with a hot cup of coffee and get your morning off to a delicious, healthy start!

Delicious, sweet, and much better for you than any donut!

Delicious, sweet, and much better for you than any donut!

What you’ll need:

For the muffins:

  • 1 cup Splenda
  • 1/3 cup honey
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup crushed, drained pineapple
  • 2 very ripe bananas
  • 2 teaspoons vanilla
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 cup chopped pecans

For the crumble:

  • 1/2 cup steel-cut oats (not instant)
  • 1/4 cup finely chopped pecans
  • 1 tablespoon honey
  • 1 tablespoon margarine, melted
  • 3 tablespoons brown sugar
  • Pinch salt
  • 1 tablespoons all-purpose flour

What you’ll need to do:

Preheat your oven to 350 degrees. Combine sugar and honey in a large bowl, microwave at 50% power for about 45 seconds and then stir.

This is what your honey-sugar mixture should look like after it's heated and combined.

This is what your honey-sugar mixture should look like after it’s heated and combined.

Whisk in eggs one at a time until smooth. Add oil and applesauce and whisk. Add fruits and vanilla and whisk again. The mixture should be mostly smooth with only small chunks of banana and pineapple. Set this mixture aside.

In another mixing bowl, combing flour, salt, baking powder, baking soda, cinnamon, and pecans.

Add the dry mixture to the wet mixture a little at a time, stirring constantly.

In a separate bowl, combine all the crumble ingredients and set aside.

This is what your crumble should look like.

This is what your crumble should look like.

Prep two cupcake trays with nonstick spray or liners (I used liners). Lesson learned when I made these – they’re really sticky so if you decide to go the spray route, make sure you spray the pan really well! Fill each cup about 3/4 full. Sprinkle the crumble mixture on top.

I like cooking these in cupcake tins so that I can have 1, or even 2 if I'm extra hungry, without feeling guilty.

I like cooking these in cupcake tins so that I can have 1, or even 2 if I’m extra hungry, without feeling guilty.

Bake for about 15-20 minutes or until a toothpick comes out clean.

Enjoy!

**Need to do something else with those steel-cut oats? Try out my Perfect Oatmeal or my Overnight Oatmeal with Bananas and Coconut Milk.

3 Ingredient, Healthy Chicken Cordon Bleu

Chicken is one of the most versatile proteins out there. It’s healthy, you can cook with almost anything savory and it’ll taste good, and it’s pretty easy to make. But if you cook it the same way night after night, it gets very boring, very quickly. That’s how I came up with this Healthy Chicken Cordon Bleu recipe.

Can I stress how easy this is?! It has three ingredients. That’s right, three. And if you know how to cook a simple chicken breast, then you already know how to make this dish. It takes only about 20 minutes to make, too.

Melty, gooey, with a little saltiness from the ham. It tastes naughty!

Melty, gooey, with a little saltiness from the ham. It tastes naughty!

What you’ll need:
2 chicken breasts
4 slices deli ham
2 slices swiss cheese

What you’ll need to do:

Heat a large pan over medium-high heat and spray with cooking spray. Place your chicken breasts in the pan, cover the pan with aluminum foil, and cook for about 7-8 minutes on each side.

After the chicken is cooked through, remove from the pan and slice in half horizontally through the chicken (i.e. butterfly the chicken breasts).

I like to butterfly the chicken so that I have a better chicken to ham and cheese ratio in each bite!

I like to butterfly the chicken so that I have a better chicken to ham and cheese ratio in each bite!

Return the butterflied chicken breasts to the pan and top with two slices of ham on each breast, followed by the cheese. Cook for an additional 2-3 minutes or until the cheese is melted.

Serve with some yummy roasted veggies for a delicious, healthy meal!

If you like this recipe, you’ll love my Healthy, Yummy Chicken Piccata!

Thanksgiving: The Turkey

When I first offered to host Thanksgiving, nothing intimidated me more than cooking the turkey. Potatoes and stuffing are easy and very forgiving with flavors and cooking time. And besides, turkey is the main event. But I’ve tasted way too many dry, overcooked turkeys in my life to think I could cook one easily.  How do I defrost the damn thing? How long do I cook it? What kind of seasonings do I use? Is it the stuffing that adds the flavor? (Remember, I don’t like stuffing in the turkey). How do I get the crispy outside and juicy inside? I was lost. I read recipe after recipe trying to figure out the trick to keeping it moist and tasty. And, I admit, I called the Butterball Hotline. My fears weren’t assuaged, but I figured there was nothing left for me to do but jump in and give it a shot.

I narrowed down my recipe collection to one basic, easy-looking recipe. I figured it was a good start and I could always add more or edit later if I needed to. By some stroke of luck, it was delicious. The turkey was crispy on the outside and juicy on the inside. And I have used the same turkey recipe without any changes or additions every year since.

The trick, I learned, is brining. Soaking the turkey overnight in a sugar-salt mixture makes the turkey super juicy, and I don’t really add much seasoning past that!

It turns out that cooking a delicious, juicy turkey is really easy. It takes a long time, but not a lot of attention. So if you’ve ever been too afraid to cook a turkey, fear no more. Give it a try and I promise you’ll find it’s a lot easier than you think.

Golden-brown, juicy, and delicious. There's never a reason to be scared of cooking a turkey again!

Golden-brown, juicy, and delicious. There’s never a reason to be scared of cooking a turkey again!

What you’ll need:
2 gallons water
2 cups salt
1 cup brown sugar
1 12-13 pound turkey
8 tablespoons butter
4 tablespoons garlic salt
4 tablespoons Italian seasoning
2 small onions
4 stalks celery

**Tip: You can scale the ingredients up or down based on the size of your turkey.

What you’ll need to do:

The night before Thanksgiving, start by cleaning and brining the turkey. Remove everything from the cavity (giblets, neck, and plastic bag) and discard. Place the turkey in the sink and thoroughly rinse the inside cavity and skin with cool water. This helps remove any bacteria within the cavity or on the skin.

In a very large pot, heat about 2 quarts of water, salt, and sugar over high heat. Stir until the salt and sugar dissolve. Add the remaining gallon and a half of water to help it cool faster. Cool to room temperature then submerge the turkey in the brine. This takes about an hour to prepare the brine, so don’t do it too late! Refrigerate overnight.

Be careful, that thing is heavy!

Be careful, that thing is heavy!

Remove the turkey from the brine. Pat the turkey dry and place in a roasting pan. Brush the turkey all over with melted butter, and season with garlic salt and Italian seasoning. Cut your two small onions in half and remove the skins. Cut the celery stalks into 4 pieces each. Stuff the turkey cavity with the onion halves and celery stalks for added taste and juiciness.

This guy is ready to go in the oven!

This guy is ready to go in the oven.

Put the turkey in the oven at 325 degrees. Here’s a timetable for roasting the turkey from the USDA:

  • 8 to 12 lbs: 2 3/4 to 3 hrs
  • 12 to 14 lbs: 3 to 3 3/4 hrs
  • 14 to 18 lbs: 3 3/4 to 4 1/4 hrs
  • 18 to 20 lbs: 4 1/4 to 4 1/2 hrs
  • 20 to 24 lbs: 4 1/2 to 5 hrs

Every hour or so, brush the turkey with more melted butter. This makes the skin nice and crispy. Cook to an internal temperature of 165 degrees.

**Tip: I can’t stress the importance of having a good meat thermometer. They’re not expensive, but they really help when cooking meat in the oven. They save you from having to cut open the meat to check doneness and letting the juices all run out!

After the turkey is done cooking, transfer to a cutting board and tent loosely with aluminum foil. Let it rest for about 30 minutes before carving.

Enjoy!

Turkeys don’t have to be cooked only for Thanksgiving. Try cooking one in the off-season. I already have a couple small turkeys in my freezer waiting for a good winter weekend.

Let’s Talk Steak

Steak is a treat food for me. I don’t eat it all that often because it’s a little pricier than my go-to chicken and it’s not as healthy to eat all the time. But if you do it right, steak can be budget-friendly and good for you. Plus, I think it’s even easier to cook than chicken. Steak is a lot more forgiving because you can cook it to your liking, whereas you can only cook chicken until it’s done (no rare or even medium-rare chicken, please). So before I get into a simple steak recipe, I want to share some basic tips for cooking steak.

Steak is a delicious, easy treat.

Have you ever heard of the hand test to check if the steak is done? No? Well no more cutting the steak open to see if it’s cooked! And no meat thermometers either. Cutting the steak open or poking a hole with a meat thermometer lets the juices run out and makes the meat dry (not to mention it’s not super pretty either). Instead, all you need is the palm of your hand to check if your steak is rare, medium rare, medium, or well done. Simply press on the meat and compare to the pad of your hand as is shown below:

Raw: Open the palm of your hand. Relax the hand. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. Make sure your hand is relaxed. This is what raw meat feels like.

Rare: Press the tip of your index finger to the tip of your thumb. The fleshy area below the thumb should give quite a bit. This is what meat cooked to rare feels like. Open up your palm again and compare raw to rare.

Medium rare: Gently press the tip of your middle finger to the tip of your thumb. This is medium rare. Press on the steak and see if it feels similar – this is my favorite doneness.

Medium: Press the tip of your ring finger and your thumb together. This is what meat cooked to a medium doneness feels like.

Well Done: Now gently press the tip of your pinky and your thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it.

Got it? It’s pretty simple really, and it’s amazing how accurate that test is. Just remember that the meat continues to cook for a little bit after you take it off the stove or grill.

Next tip: Always let the meat rest so it can reabsorb the juices. Don’t you hate when you cut into a steak and the juices run all over your plate and into your potatoes? Instead, let the steak rest for 10 minutes before cutting into it. Cover it with aluminum foil to keep it warm.

Last tip: When buying steak, I generally gravitate towards less marbling (less fat). More marbling may mean more flavor but I think it makes the meat tough and chewy, not to mention much less healthy for you. If you get a cut with the fat around the outside instead of throughout, then you can cook the steak with the fat on for the flavor and then just cut it out when you eat it. Also, you don’t have to buy filet mignon to have a good steak. You can get decent cuts of meat for a decent price if it’s just any regular weekday night. Save the splurge cuts (like filet mignon) for special occasions.

Ready for a super simple steak recipe? Here goes…

What you’ll need:
2 steaks, any cut
1 teaspoon steak seasoning

What you’ll need to do:

Place a grill pan over medium-high heat and spray with cooking spray. Get your pan really hot before you put your steaks in – searing the meat will lock in the flavor and juices. Season both sides of the meat with the steak seasoning (if you don’t have steak seasoning, just use some salt and pepper). Cook the steak for about 5 minutes on each side using the hand test to check doneness. Serve with your favorite side dishes and enjoy!

My Healthy Fried Egg Sandwich

For those of you who don’t know, I have been training for a half marathon. It’s coming up in 3 weeks (yikes!), so my long runs are getting up there in mileage. And after a long run, I need to eat. Immediately. It’s important to replenish your energy and rebuild your muscles with a combination of carbs and protein. This fried egg sandwich accomplishes both of those nutritional needs – the bread gives you the carbs you need to replenish glycogen, and the egg gives you protein to rebuild your muscles – and it takes about 5 minutes to make, satisfying that urgency to eat.

Don’t let the word “fried” fool you. Instead of frying the egg in oil or butter like in a traditional fried egg sandwich, I just use a little cooking spray. I also use high-fiber whole grain bread and light mayo instead of their high-calorie counterparts. It’s a great post-workout snack or even a quick, healthy lunch.

Ooey, gooey, and delicious. You can barely tell it’s healthy!

What you’ll need:
2 eggs
2 slices high-fiber whole grain bread
1 tbsp light mayo
Optional toppings: ketchup, pickle relish, or mustard

What you’ll need to do:

Put your bread in a toaster and toast to your liking; set it and forget it.

Set a small pan over medium-high heat and spray with cooking spray. After it has heated, crack one egg into the center and let it cook for about 2 minutes – you’ll see the white of the egg start to cook.

Kind of like a pancake, when you see the white start to bubble and cook you know it’s time to flip.

Flip the egg, and cook for another 2 minutes.

The yolk will cook over-easy, which makes for some great dipping later.

After it’s done, put the first egg on your toast (which should be done by now; if not, you burned the bread).

Repeat with the second egg. Once that egg is done, top your first egg with the second egg.

Smear your second piece of toast with the light mayo and top your egg sandwich.

Yum. And so easy.

Cut it in half and enjoy. You can dip your sandwich in the yolk that has run all over the plate – yum!

Two-Step Homemade Sausage Pasta Sauce

One of the best things you can do as a cook is make friends with your butcher. Not only can they give you tips on how to cook the meat, but they can also point out specials on good cuts of meat. And honestly, they’re generally ignored and love to strike up a conversation. My butcher makes this delicious sweet Italian sausage without the casing, which is perfect for sauce. It’s especially easy because I don’t have to cut the sausage meat out of the casings (which you can certainly still do). It’s the “cheater” way to make a good sauce that tastes like you’ve labored for hours (it’s way better than anything from a jar alone), and it only takes as long to make as your pasta.

Delicious dinner in less than 15 minutes!

What you’ll need:
1/2 lb sweet Italian sausage
1/2 jar pasta sauce (tomato basil, tomato garlic, or whatever is in your cupboard)
1 tbsp olive oil

What you’ll need to do:

Set your saucepan over medium-high heat with a drizzle of olive oil. If you get your sausage meat in the casings, cut the meat out of the casing so you only have the ground sausage. Put your ground sausage in the pan, then break apart with a wooden spoon.

Keep breaking that meat apart as it cooks. If you think about any good meat sauce, you just get little pearls of sausage instead of big chunks.

While the sausage meat browns, continue breaking apart into small pieces – you want it to be evenly distributed in the sauce. After the sausage meat is cooked all the way through, add your pasta sauce and turn the heat down to low. Simmer for a few minutes (or until your pasta is done cooking).

Let it simmer so the flavors have time to marry.

Enjoy!

Mango Salsa over Mahi Mahi, and a 50th post thank you

To celebrate my 50th post on SeaJetCook, I wanted to post one of my favorite dishes of all time: Mango Salsa over Mahi Mahi. There are so many reasons why this is my favorite. The mango brings me back to one of my favorite places in the world: the beach in Hawaii. The cilantro in the salsa reminds me of growing up in Southern California, my home. Fish is one of my favorite foods ever, and mahi mahi in particular tops the list. It’s spicy, sweet, light, and fresh. The crunchiness of the salsa perfectly balances the delicate flakiness of the fish. The deliciousness of this meal is to die for (no pun intended, keep reading), and I just lucked out that it’s incredibly healthy, too.

Maybe this is a little morbid, and maybe it’s a bit of an over-share, but my family and I have often discussed what we would want our last meals to be. More specifically, what our death row meals would be. It’s weird, I know. But if you throw away the weirdness, what it really boils down to is what our favorite meals are. I know Clinton’s would be teriyaki steak and chicken with a zesty salad and giant scoop of white rice. My dad’s would be a bone-in filet with a baked potato, sautéed mushrooms, and beets. Mom’s would be the same (which is why they’re meant for each other). Throw a big helping of steamed broccoli and creamy, garlicky mashed potatoes with mango salsa-topped mahi mahi, and you have mine. So here’s my recipe, I hope you all enjoy this dish as much as I do!

It’s spicy, sweet, fresh, and simply delicious. The fact that it’s healthy is just an awesome afterthought.

What you’ll need:

  • 2 filets of mahi mahi
  • Mango salsa (makes enough for leftovers):
    • 2 ripe mangos
    • 1 medium onion
    • 2 Serrano chiles (or 1 if you don’t want it to be too spicy)
    • 1 cucumber
    • 1 cup chopped cilantro
    • 6 tbsp lemon juice

What you’ll need to do:

Though I generally like to multitask when cooking, I like to make the mango salsa before I even start cooking the fish. It gives the salsa time to let the flavors marry and letting me focus all my attention on one element of the dish.

Start by peeling your mango. Once it’s peeled, cut off the very bottom to make a flat surface or base, making easier to cut around the pit. Use a paring knife to cut off the flesh of the mango around the pit. Chop the mango into small- to medium-sized chunks. Add to a medium-sized bowl.

Cutting a base on your mango makes them easier to cut. After you cut off the big fleshy sides of the mango, they’re easy to chop into small, salsa-perfect pieces.

Peel your cucumber and chop into chunks, making them about the same size as your mangoes, and add to the bowl. Finely chop your onions.

The chiles are going to give you the heat in your salsa. Start by cutting them in half and removing all the ribs and seeds to control the heat (the spiciest parts). Then mince into very small pieces and add to your bowl.

Chop your cilantro with both the leaves and stems – I like to leave the stems in because I think they have a ton of flavor that you miss when you add only the leaves.

Add the lemon juice to your bowl, and thoroughly combine. Set aside.

This is delicious with fish, chicken, pork, or simply with tortilla chips as an appetizer. It’s a fun twist on a traditional favorite.

**Tip: I purposefully make extra servings of the mango salsa because it’s also delicious to simply serve with tortilla chips as a dip. You can also use it to top chicken or pork.

Set a pan over medium-high heat on your stove, and spray with cooking spray. Cook your mahi mahi in the pan for about 4-5 minutes on each side.

Top your mahi mahi with mango salsa and enjoy!

**As I’ve written my 50th post on the 5 month anniversary of SeaJetCook’s launch, I would like to thank all of my readers. I started this blog as a small passion project. It was a way to write down some of my recipes so I wouldn’t forget them, and I hoped to inspire a few hesitant cooks to get in the kitchen and give cooking a try. So far, SeaJetCook has reached thousands of readers in 27 countries, which simply astounds me. While I set out hoping to inspire you, it’s you that has inspired me to keep creating and keep writing. So again, thank you. And bon appetit!