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- Pan-Seared Mahi Mahi with Mango Salsa
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Season 2
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Signature Dishes - Season 1
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Season 1
Pan-Seared Mahi Mahi with Mango Salsa and Paella
Recipe Courtesy of Tony Scruggs
My wife and I had a mahi mahi dish in the Florida Keys a number of years ago, so I make that dish a lot in the winter to remind us of more tropical locations when we have snow on the ground. I tweaked it to my style with the addition of the chili-lime seasoning. I cook mostly for my wife as the kids are all grown up and on their own.
The day I prepared that dish for the judges, I was so worried because I could not find a really ripe mango. I had to use one that was still a little firm, which means it would not be as sweet, But as Graham said, "I would have given him a yes on the fish alone!"
Ingredients
- 4 pieces of mahi mahi, 6-ounces each
- 3 tablespoons fruit seasoning
- 3 tablespoons Old Bay
- olive oil
For The Mango Salsa
- 2 mangoes, peeled and diced
- 2 plum tomatoes, seeded and diced
- 2 jalapenos, seeded and diced
- 1 red pepper, seeded and diced
- 1/2 red onion, diced
- 1 bunch cilantro, chopped
- 1 lime, zested and juiced
- salt and pepper
For The Paella
- 2 cups long grain rice
- 3 cups water
- pinch of saffron
- 1/2 red onion, diced
- 1/2 red pepper, julienned
- 2 garlic cloves, minced
- 1/2 cup frozen peas
- 1 tablespoon ground shrimp
- extra-virgin olive oil
- salt and pepper
Directions
To Make The Salsa
Mix mango, tomato, red pepper, jalapeno, red onion, lime zest and juice, chopped cilantro in a bowl. Season with salt and pepper to taste.
To Make The Paella
Steep saffron in water.
Saute onion, red pepper and garlic in olive oil on medium heat about 2-3 minutes.
Add rice, stir until coated with oil. Add saffron water, peas, ground shrimp and cook covered 10-12 minutes. Fluff and re-cover.
To Make The Mahi Mahi
Liberally season fish with fruit seasoning and Old Bay.
Sear at medium-high heat in 1 tablespoon of olive oil, 3 minutes per side.
Plate rice, then top with fish and salsa.
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Pan-Seared Mahi Mahi with Mango Salsa and Paella
