1 mango, diced
2 T. red onion, minced
½ Thai chili pepper, seeded, cored, and minced
1 small handful cilantro leaves, chopped
½ lime, juiced
Salt, to taste
The Mahi Mahi:
¾ lb. mahi mahi
1 tsp. paprika
1 tsp. olive oil
Salt and pepper, to taste
Zest of 1 lime
½ lime, juiced (it could be the same one!)
In a shallow baking plan, or on a plate, lightly rub the paprika, olive oil, salt, pepper, and lime zest on the fish. Let rest for ten minutes.
Meanwhile, get dicing for the salsa. Combine the mango, red onion, chili pepper, and cilantro leaves in a bowl and mix. Add in the lime juice and then salt, to taste. Allow flavors to come together the way they so gloriously will.
Ten minutes have passed. Depending on your knife skills, twenty minutes may have passed. It doesn’t matter really. Heat some olive oil in a heavy cast iron skillet until super hot. Place the mahi mahi in the skillet, skin side down, and sear for 5 minutes. Squeeze the lime juice over top, and watch the smoke soar. Carefully flip over the fish and cook for another 4 minutes or until done.
Let it rest for a few minutes. Top with glorious mango salsa. Sip cold beer.