Fresh Heirloom Tomato Salsa & Mahi Mahi
I spotted a box of beautiful heirloom cherry tomatoes when I was shopping this weekend and couldn’t resist bringing them home with me. Just when I thought I couldn’t find anything more gorgeous than regular heirloom tomatoes…
Having a mason jar full of fresh beautiful summery salsa is perfect for seared fish, grilled chicken, or tacos! Making this with a simple seared mahi mahi is as easy as it gets. If the salsa is stored in the fridge, be sure to leave enough time to bring the salsa back to room temperature before serving.
Heirloom Tomato Salsa, Mahi Mahi, & Asian Rice Crackers
- 1 box of heirloom cherry or grape tomatoes
- 1 clove of garlic, minced
- 1/2 red onion, diced
- 2 jalapeno, seeded and diced
- Juice of 1 lime
- 1/2 cup cilantro, chopped
- Salt and pepper to taste
- 4 6-oz mahi mahi filets
- A handful of Asian rice crackers (optional)
- 2 tbsp EVOO
- 1/2 cup all-purpose flour
- Make the salsa by combining the first 7 ingredients (through salt and pepper). Taste and adjust seasoning if needed. Set aside or store in mason jar up to 3 days.
- Heat olive oil in a large skillet over medium high heat. Season mahi mahi with salt and pepper and dredge in flour, dust off excess.
- When oil is almost smoking, add fish filets to cook on one side for 3 minutes. Do not move fish to let it sear. After 3 minutes, turn filets and cook another 3 minutes.
- Serve fish with fresh salsa and Asian rice crackers.
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