Mahi Mahi With Mango Salsa

by Noor H. Salem

When it comes to eating seafood, I have many clients raise their concern that they’re not sure how to differentiate between good and bad choices. Unfortunately, today, plenty of seafood is raised unethically, fed genetically modified food, and may be high in harmful toxins such as mercury. I’m here to assure you that you can still consume seafood happily, with just a few essential notes to keep in mind. First off, avoid fish that’s farm raised. In most cases, these fish are fed antibiotics and raised in unhealthy environments. Try looking for wild-caught fish, and avoid anything raised or imported from China. While fresh and wild-caught fish are always the best choice, you may have instances such as camping trips or such in which you may need to purchase canned fish. When it comes to canned fish, such as tuna, sardines, or salmon, aim for BPA free can lining, wild-caught, and most importantly check the ingredients. If you see soybean or canola oil on the ingredient list, I advise you keep it on the store shelf. Aim for consuming fish packed in water or extra virgin olive oil only. You may add spices and your own flavoring using natural ingredients in your kitchen. Grab a copy of my book, “Sunnah Superfoods,” for more essential information regarding purchasing and consuming seafood, as well as delightful and family-friendly recipes.

This recipe is extremely high in protein, vitamin C, monounsaturated fatty acids, omega-3 fatty acids, vitamin K, magnesium, and more. It tastes delicious alone or with a side of your preference. I recommend you serve it with a side of fresh salad, and rice or quinoa for a complete nutritious and scrumptious meal. If you’re not a big fan of Mahi Mahi, I’d also recommend the delectable taste of wild-caught salmon with this salsa.

Ingredients:

8 filets (4 ounces each) Mahi Mahi, wild-caught

¼ cup extra virgin olive oil

1 lime, freshly juiced

1 teaspoon Himalayan Pink Salt

½ teaspoon crushed red pepper flakes

½ teaspoon black pepper

¼ teaspoon ginger, ground

1 teaspoon dried dill

1 teaspoon onion powder

Salsa:

2 mangos, diced

1 red bell pepper, chopped

1 orange bell pepper, chopped

½ cup fresh cilantro, chopped

1 medium red onion, chopped

2 limes, freshly juiced

1/3 cup extra virgin olive oil

1 teaspoon Himalayan Pink Salt

¼ teaspoon red pepper

½ teaspoon black pepper, ground

½ teaspoon ground ginger

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Mix all the marinade ingredients in a small bowl, and toss with the Mahi Mahi. Cover and refrigerate for 2-3 hours.
3. Place on a baking sheet and cover with aluminum foil. Bake the Mahi Mahi for 30-35 minutes. Don’t overbake it or it will end up dry.
4. Meanwhile, mix all the salsa ingredients in a medium bowl until well incorporated.
5. Cook half the salsa in a small skillet for 5-7 minutes, or until slightly tender.
6. Once the fish is baked, top with the cooked salsa. Serve immediately.
7. Use the remaining salsa to garnish your side of rice, or it tastes delicious on the side as well.

Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, SUNNAH SUPERFOODS, a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.