I Shot the Chef

This dish is one of my favorite mid-week dinners. Its all of 30 minutes prep and maybe 10 minutes of actual cooking. Too easy for words, but looks tres chic.

The colors of the mango salsa are vibrant and makes for a very beautiful presentation. This is a great dinner to make when you have guests coming. I served it with steamed Jasmine rice and Sauteed Green Beans.

Mahi Mahi Recipe

2 Pieces of Mahi Mahi
1/2 cup orange juice
1/2 tsp of butter
Salt
Pepper

1. Place the fish and orange juice in a container and let marinate for about 30 minutes. Preheat oven to Broil.

2. Drain juice and sprinkle both sides of Mahi Mahi with s&p. Put a small smear of butter on top of each piece of fish and broil for 8-10 minutes, until the fish starts to brown and flakes.

Notes about broiling fish: I arrange the oven rack on the 2nd to top level and that works perfect for my oven. It might take a few times to get your broiling technique perfected. Also, be very careful when broiling, as your fish can go from perfect to charred and, literally, on fire in mere minutes. I unfortunately speak from experience here.

This is how I dice a mango. Do not peel the mango, but instead cut as much as possible away from the pit. Using a paring knife, cut lines in one direction, then across, making squares. Turn the mango half inside out and it will look like this below. Cut cubes from the turned out mango. This is much easier than peeling and trying to dice the extremely soft fruit.

Mango Salsa Recipe

1 Mango, peeled and diced
1/2 c tomato, diced
1/4 c red or yellow pepper, diced
1/4 c red onion, diced
1 jalapeno, fine dice
Several Springs of Cilantro
Juice of 1/2 lime
1 tsp olive oil
Salt
Pepper

3. Combine all ingredients and allow to sit for 10-15 minutes for the flavors to mingle.

Makes 2 Servings