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Mahimahi with Cumin Oil and Pineapple Salsa

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Mahimahi with Cumin Oil and Pineapple Salsa

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

20 mins total
15 mins prep

Recipe Filed Under
Fish, Fruit, Pineapple, Broiling, Easy, One-Dish, 30 Minute, Quick, Healthy, Main Dish, Dinner

Provided By: Alexis Touchet

Would you say this recipe is...

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Making this salsa is so simple with store-bought fresh pineapple chunks and its such a refreshing counterpoint to the cumin spiced fish.

Ingredients

Serves:

FOR SALSA:

1 cup chopped fresh pineapple (about 6 oz)

1/4 cup finely chopped red onion

2 Tbsp chopped cilantro sprigs

1 tsp minced fresh jalapeno

1 Tbsp lime juice

2 tsp vegetable oil

FOR FISH

2 Tbsp vegetable oil

2 tsp ground cumin

1 1/2 lb mahimahi fillet (about 3/4-inch thick) or swordfish steak, cut into 4 portions

Directions

Preheat broiler. Line rack of a broiler pan with foil and lightly oil.

Combine salsa ingredients and 1/4 tsp salt in a bowl. Stir together 2 Tbsp oil, cumin, and 1/4 tsp salt. Pat fish dry and put on foil. Brush top of fish with cumin oil and broil about 8 inches from heat until just cooked through, 8 to 10 minutes. Transfer to plates and serve with salsa.