Prep 15 mins
Cook 8 mins
A simple fish entrée.
- 1 cup fresh pineapple chunk
- 2 teaspoons minced red onions
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 2 (8 ounce) mahi mahi or 2 (8 ounce) tuna fillets
- 1 teaspoon sesame oil
- 2 tablespoons white sesame seeds
- 1 tablespoon safflower oil or 1 tablespoon canola oil
- Combine pineapple through cilantro for the salsa.
- Rub each fish fillet with sesame oil and sprinkle with seeds. Press down on the fish with a spatula to fix the seeds in place.
- In a small skillet over medium heat, sauté mahi mahi, seed side down, in safflower oil for 4 minutes. Flip carefully and sauté about 4 minutes more until fish flakes with a fork.
- Serve with salsa.
This was very good....I made as written, using mahi mahi filets. Watch your heat in step 3 or you'll have sesame seeds popping all over your kitchen. I had a good amount of pineapple salsa leftover so I added some canola oil, minced garlic and more cilantro to it and marinated some skirt steaks for dinner the next day....they were VERY good! Thanks Echo for the great recipe