Chef Beck's Cajun Mahi Mahi with Pineapple Salsa

Chef Beck Recipes Seafarer's Catch Box

 Mahi Mahi with Pineapple Salsa

Ingredients

Mahi Filets – thawed overnight in fridge 

Cajun Seasoning 

Oil 

1 Tablespoon of butter per Mahi filet

1 fresh pineapple – peeled/cored/small diced 

1 red bell pepper – diced 

1 small red onion – diced 

1 bunch fresh cilantro (about ¼ cup) - chopped 

1 jalapeno – seeds removed – minced 

1-2 limes – zest and juice 

1 Tablespoon honey 

Salt and Pepper to taste 

Instructions

  1. If cooking in a pan, heat a non stick skillet over medium high heat and preheat the oven to 400 degrees.
  2. In a medium size bowl combine the salsa ingredients (pineapple, bell pepper, red onion, cilantro, jalapeno, honey, and the lime zest and lime juice). Cover and refrigerate.
  3. Pat the Mahi Mahi filets dry with paper towel and season both sides generously with the Cajun seasoning.
  4. Add two tablespoons of oil to the pan. Heat on medium high until the oil is shimmering in the pan,  indicating the pan is hot.
  5. Carefully place the Mahi in the pan as to not splash the hot oil. Sear the fish filet for 3-4 minutes, or until the sides of the fish start to turn white. Flip the filet and sear the other side.
  6. Place a tablespoon of butter on top of the filet and place the pan uncovered in the oven.
  7. Cook for another 5-7 minutes on until the internal temperature reaches 140 degrees.
  8. Top Mahi with the Pineapple Salsa just before serving.

Related Products


	Chef Beck

Chef Beck

Chef Evan Becker is a graduate of Le Cordon Bleu Culinary Institute and is currently a member of Feeser’s Sales Team. Evan has worked as an Executive Chef for Sodexo, a Sous Chef for Doubletree Resorts, and a Banquet Chef for the Fairmont in Pittsburgh. He resides in Lancaster, PA, enjoys being outside, and is a huge fan of hunting and fishing.

“The journey of a thousand miles begins with one step” Lao Tsu

Older Post Newer Post