Mahi-Mahi with Peach Salsa

Salsa is a low prep, high flavor use of peaches. If mahi-mahi isn’t your thing, any other mild-flavored fish can be used.

Enjoy, stay well.

Ingredients

For the salsa

1 bell pepper (4 oz), seeded and finely diced

2 jalapenos, seeded and finely diced

1 medium onion, finely diced

2 1/2 lbs. peaches, diced

1/2 bunch cilantro, chopped

2 Tbsp lime juice

1 1/2 tsp salt, or to taste

1/4 tsp freshly ground black pepper or to taste

3 Mahi Mahi filets (S+P, TT)

2 T Olive oil

1 head romaine lettuce, washed and chopped

• Balsamic glaze optional

Directions:

Prep and wash all of the vegetables. Combine the salsa ingredients, taste, adjust seasoning if necessary, set aside.

Heat the oil in a frying pan over medium-high heat until just starting to smoke, 3 to 5 minutes. Add the mahi-mahi and sear undisturbed until well browned on the bottom and the sides are cooked just past halfway up the fillets, about 4 minutes.

Flip the fillets and continue to sear until just cooked through and the flesh flakes easily, 2 to 4 minutes more, depending on the thickness of the fillets.

Transfer to a serving platter and serve over a bed of romaine, top with the salsa, and drizzle balsamic glaze if desired.