Mahi-mahi nectarine ginger salsa

Mahi-Mahi with Nectarine and Ginger Salsa


  • 4 mahi-mahi filets, 5 ounces each
  • 2 tablespoons olive oil
  • 3 nectarines or peaches, pitted and diced
  • ½ red bell pepper, diced
  • ¼ cup green onions, sliced
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro, chopped
  • 1 jalapeño, diced
  • 1-2 teaspoons grated ginger
  • 1 clove garlic, minced
  • Salt
  • Pepper


To make the salsa, combine the nectarines, bell pepper, green onions, jalapeño, lime juice, cilantro, ginger, garlic and 1 tablespoon of olive oil in a medium bowl. Season the salsa with salt and pepper. Set it aside.

Heat a large skillet or 5 QT SmartSteam™ over medium-high heat. Add 1 tablespoon of olive oil to the pan. Season the mahi-mahi filets with salt and pepper. Place the filets into the hot pan and allow the fish to sear for about 4 minutes. Carefully turn the fish over and sear the remaining side, reducing the heat if necessary. Cook for another 5-6 minutes, or until fish is cooked through.

Transfer the fish to a serving platter and generously top it with the salsa. Serve with extra limes.


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