Enjoy glistening Mahi Mahi under a colorful and contrasting fruit and pepper salsa. This fish recipe quickly bakes in the oven and is set atop a quinoa paired salad. Ingredients in the finishing sauce, like honey, bring out a sweet and juicy flavor profile from this easy dish.

serves 2

Ingredients:

2 (4oz) Mahi Mahi
1/2 cup parsley, chopped
1 cup red bell pepper, diced
1 cup papaya, diced
1/2 cup yuzu
2 cups olive oil
salt and pepper to taste
1 cup of fresh Mango Salsa from the Deli Case
1/2 cup of white balsamic vinegar
1 Tbsp. honey
1 cup of SMS Quinoa
1 cup of mixed greens
2 Tbsp. of white balsamic vinaigrette dressing

Directions:

1. In a large mixing bowl, add parsley, bell peppers, papaya, yuzu, olive oil and a pinch of salt and pepper. Mix and set aside.

2. In a blender, add the mango salsa, white balsamic vinegar, honey and salt and pepper. Blend on high for 1 minute and then slowly add olive oil. Set aside.

3. Pre-heat oven to 450°F. Heat an oven safe skillet on high with olive oil until smoking hot. Season Mahi with salt and pepper and place in the skillet. Cook for 2 minutes, flip and place the entire skillet in the oven for 3-4 minutes and set aside.

4. Mix the greens with dressing and plate. Top with quinoa followed by the Mahi Mahi. Drizzle the mango sauce around the plate, top with salsa and enjoy!