The Recipes

Mahi with Black-eyed Pea Salad

Mahi with Black-eyed Pea Salad



- 1 mahi mahi fillet

- 1/4 c. black-eyed peas, drained and rinsed

- 1/2 jalapeno, finely diced

- 1/4 small red onion, diced

- handful of cilantro, chopped

- handful of mint, chopped

- 1 tsp. balsamic vinegar (I used a flavored one)

- sprinkle of turmeric

- sprinkle of cumin

- sprinkle of cayenne

- 1 lime, juiced

- salt

- pepper

- olive oil

Preheat the oven to 350 degrees.

Season the mahi with the turmeric, cumin, cayenne, salt, and pepper.  Heat 1 T. of oil in a skillet and add the fish flesh-side down.  Let it cook for 2 minutes to sear the spices into the flesh.  Turn the fish over and transfer the pan to the oven.  Cook for 8-10 minutes.

While the fish cooks, mix together the black-eyed peas, jalapeno, onion, cilantro, and mint.  Drizzle in the balsamic vinegar and a teaspoon of olive oil.  Season with salt and pepper and mix thoroughly.

Plate the fish with the black-eyed pea salad alongside.