Sesame Mahi Mahi with Pineapple Salsa

2 six to eight ounce mahi mahi filets
2 tablespoons raw sesame seeds
salt and pepper to taste
1 cup fresh or canned pineapple (if canned, purchased crushed pineapple. If using fresh,
pineapple must be chopped fine)
1 jalapeno pepper, ribs and seeds removed, finely chopped (for a milder version, use only
½ jalapeno)
2 tablespoons fresh cilantro, chopped
2 tablespoons red onion, chopped fine
2 tablespoons green pepper, chopped fine
2 tablespoons canola oil
2 cups cooked rice, your choice

In a mixing bowl, combine pineapple, jalapeno, cilantro, red onion and green pepper one hour prior to serving. Refrigerate.

In a heavy sauté pan on medium high heat, add oil and bring to temperature. Spread sesame seeds on a plate and press each side of the mahi filets into the sesame seeds, coating lightly but evenly. Add salt and pepper to taste.

Sautee mahi for three minutes per side. Place rice on a serving plate, put mahi on top of rice, and top with pineapple salsa. Serves 2.

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