Best 2 Mahi Mahi With Peach Cucumber Salsa Recipes

**Savor the vibrant flavors of the sea and summer's bounty with our delectable Mahi-Mahi with Peach-Cucumber Salsa recipe. This dish tantalizes your taste buds with a symphony of flavors and textures. The tender and flaky mahi-mahi, seared to perfection, pairs harmoniously with the refreshing and tangy peach-cucumber salsa. With a pop of sweetness from the peaches, a refreshing crunch from the cucumbers, and a hint of spice from the jalapeño, this salsa adds a burst of flavor to every bite of fish. Served over a bed of fluffy jasmine rice, this dish is a perfect balance of light and hearty, making it an ideal choice for a wholesome and satisfying meal. Accompany your main course with our delightful side dish recipes, including a refreshing cucumber salad, a flavorful corn salad with avocado and lime, and a zesty mango salsa. These accompaniments add vibrancy and variety to your culinary experience, making this meal a delightful celebration of fresh and seasonal ingredients.**

Let's cook with our recipes!

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA

Mahi Mahi with Coconut Rice and Mango Salsa image

A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!

Provided by SYRAH4689

Categories World Cuisine Recipes Latin American Caribbean

Time 2h

Yield 4

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 ½ teaspoons soy sauce
2 teaspoons lemon juice
1 clove garlic, crushed
2 teaspoons red pepper flakes
1 teaspoon fresh ground black pepper
½ teaspoon minced fresh ginger root
2 tablespoons chopped green onion
salt to taste
4 (4 ounce) mahi mahi fillets
2 cups uncooked jasmine rice
2 cups water
1 cube chicken bouillon
1 tablespoon butter
¾ (14 ounce) can coconut milk
2 tablespoons white sugar
1 ½ teaspoons butter
1 ½ tablespoons white sugar
1 ½ cups fresh mango, cubed

Steps:

Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
Preheat the oven's broiler and set the oven rack in the middle of the oven.
Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

Nutrition Facts : Calories 807.9 calories, Carbohydrate 107 g, Cholesterol 93.8 mg, Fat 28.9 g, Fiber 3.8 g, Protein 30.9 g, SaturatedFat 18.2 g, Sodium 548.6 mg, Sugar 20.6 g

MAHI MAHI WITH NECTARINE SALSA

Mahi Mahi with Nectarine Salsa image

A ripe nectarine inspired me to put together a fruity salsa to serve with fish fillets. I received six thumbs up from our three children for this easy, nutritious main dish. -Michelle Augustine, Cincinnati, OH

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 medium nectarine, peeled and chopped
1/4 cup chopped onion
2 tablespoons chopped cucumber
1 tablespoon minced fresh cilantro
2 teaspoons chopped seeded jalapeno pepper
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Louisiana-style hot sauce
FISH FILLETS:
2 mahi mahi fillets (6 ounces each)
1 tablespoon olive oil
Dash salt

Steps:

For salsa, in a small bowl, combine the first nine ingredients. Cover and refrigerate until serving., Drizzle fillets with oil; sprinkle with salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque. Serve with salsa.

Nutrition Facts : Calories 247 calories, Fat 8g fat (1g saturated fat), Cholesterol 124mg cholesterol, Sodium 520mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

Tips:

To ensure the freshest fish, purchase mahi-mahi that is firm to the touch and has a mild, briny smell.
If you can't find fresh peaches, you can substitute canned peaches, drained and rinsed.
To make the salsa ahead of time, simply combine all of the ingredients and refrigerate for up to 24 hours.
To grill the mahi-mahi, preheat your grill to medium-high heat. Brush the fish with olive oil and season with salt and pepper. Grill for 4-5 minutes per side, or until cooked through.
Serve the grilled mahi-mahi with the peach-cucumber salsa and your favorite sides.

Conclusion:

This grilled mahi-mahi with peach-cucumber salsa is a light and refreshing summer meal that is sure to please everyone at your table. The salsa is a perfect balance of sweet and savory, and it complements the mild flavor of the fish perfectly. This dish is also a great way to get your daily dose of fruits and vegetables.