INGREDIENTS
1 ripe mango, peeled, pitted and diced medium
1 small cucumber, peeled, seeded and diced medium
1/4 cup fresh basil leaves, coarsley chopped
Juice from 1 lime
2 TBSP. extra-virgin olive oil
Salt and pepper to taste
4 mahi-mahi fillets, skin removed
DIRECTIONS
In a medium bowl, toss together mango, cucumber, basil, lime juice and olive oil. Season with salt and pepper.
Heat a cast-iron skillet or grill pan over medium-high heat.
Using a paper towel, blot fish dry.
Season both sides with salt and pepper.
When pan is hot, add vegetable oil, then gently add fish, working in batches if necessary, ( do not overcrowd pan).
Cook fish undisturbed until fillets release easily from pan, about 6 minutes.
Flip and cook until opaque throughout, 4 to 6 minutes. Serve fish with relish.
Serves 4.
