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
- 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.