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!

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Oven Baked Tilapia with Roasted Tomatoes and Spices

Cooking healthy, simply, and deliciously are not mutually exclusive concepts. This tilapia dish accomplishes all three in under 200 calories per serving, with actual prep time under 5 minutes, and with mostly kitchen staples – all you’ll need is a fresh tomato!

** Tip: While I pick up that fresh tomato, I pick up tons of veggies to chop and individually package as grab-and-goes for weekday lunches while my tilapia defrosts (if it’s frozen) and bakes. While my dinner cooks, I get super healthy lunches and snacks set all week!

The tomato adds the perfect amount of acidity to the fish, and roasting them adds a hint of sweetness. After you add in some chopped garlic and some dried herbs for layers of flavor, you have yourself a delicious, easy, super healthy weeknight meal.

There’s nothing better than a light dish that leaves you filling full and satisfied.

What you’ll need (makes 2 servings):
2 tilapia filets (if frozen, defrost in water like I do with chicken)
1 tomato (I prefer vine-ripe tomatoes for this)
2 tablespoons lemon juice
1 tablespoon chopped garlic
1 tablespoon dried basil
1 tablespoon dried oregano

What you need to do:

Preheat your oven to 400 degrees. Line an 8×8 casserole dish with aluminum foil and spray with cooking spray – you can use any dish size you have, you just don’t need a big one. Place your tilapia in the dish.

Cut your tomato in half and slice thinly. Layer the tomatoes over your tilapia.

Drizzle the lemon juice over your tilapia and tomatoes. Sprinkle the entire dish with the garlic, basil, and oregano.

Bake for 35 minutes.

You can barely see the tilapia under all those beautiful roasted tomatoes! But trust me, you’ll definitely get tons of flaky forkfuls when you dig in.

Enjoy! Serve with a heaping portion of steamable veggies. Or, throw in Brussels Sprouts with a Kick in the oven with the tilapia – they cook at the same temperature for the same amount of time!