Mahi with peach salsa
Mahi-mahi is a common fish to catch and serve here in Florida, and you see it on a lot of restaurant menus. Sometimes it’s labeled as dolphin, but so many people were horrified at the idea of eating the marine mammal dolphins rather than this dolphin fish that the name mahi-mahi came to be used more frequently. Many Floridians simply call it mahi. (We don’t eat the marine mammal.)
Mahi is a firm but flakey white fish that isn’t “too fishy.” And there are lots of ways to prepare it. One simple way I like to make mahi is to bake it with salsa on top.
First, I marinate the mahi/dolphin fillets all day.
Then I make a simple salsa, which I spoon over the fish toward the end of baking.
Easy, healthy and delicious!
There are so many ways to make this — here is one I made with a peach because peaches are in season during the summer and soooo good! Many people like to put mangoes together with peaches when making salsa, but mango is on our allergy list so we avoid it.
1/2 to 3/4 cup salad dressing (I used Newman’s Own Lite Lime for great Florida flavor. I have also used my own homemade dressing.)
two mahi fillets
1 tomato, chopped/diced
1 peach, chopped/diced
juice from 1 lime
2 tsp. cilantro
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
Place the fish in a shallow dish and pour the dressing on top. Let it marinate in the refrigerator for several hours.
Combine the rest of the ingredients in a small bowl.
Heat the oven to 400 degrees F. Transfer the fish to a baking dish and bake for about 10-15 minutes, depending on the thickness of the fillets. (Thicker fillets will take longer to cook through.) Spoon the salsa on top of the fish and bake another 5 to 10 minutes. Serves two.