It's definitely a little bit toasty this time of year in D.C., so a lighter dinner is definitely in order. With a few hours to marinade the fish, this comes together in a flash.
Mahi with Grape Salsa
- 1 mahi fillet
- 1 tsp. red pepper flakes
- 2 T. dijon mustard
- 1/4 c. grapes, quartered
- 2 T. diced cucumber
- 1/4 diced shallot
- 1/2 serrano pepper, finely diced
- 1 lime, juiced
- handful of cilantro, chopped
- dash of hot sauce to taste
- olive oil
Whisk together the red pepper, mustard, and 3 T. of olive oil. Put it in a plastic bag with the fish and store for at least six hours in the refrigerator.
When you are ready to cook, mix together the grapes, cucumber, shallot, serrano, cilantro, lime juice, and hot sauce. Season with salt and pepper.
Heat 1 T. of olive oil in a small skillet. Remove the fish from the marinade and season with salt and pepper. Add to the skillet and cook 3-4 minutes per side.
Plate the fish and top with the grape salsa.