Baked Mahi Mahi With Tomatillo Salsa Recipe
Ingredients
| Tomatillos | 1/2 Cup (16 tbs), finely chopped | |
| 1/2 cup seeded, finely chopped yellow tomato | ||
| Green onions | 1/4 Cup (16 tbs), minced | |
| Cilantro | 3 Tablespoon, minced | |
| 1 tablespoon seeded, minced jalapeno pepper | ||
| Ground cumin | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Lemon juice | 1 1/2 Tablespoon | |
| 1 teaspoon dark sesame oil | ||
| 4 (4-ounce) mahimahi fillets | ||
| Olive oil-flavored vegetable cooking spray | ||
Directions
Combine first 8 ingredients in a small bowl; stir well.
Cover and chill thoroughly.
Combine lemon juice and sesame oil; brush mixture evenly over both sides of each fillet.
Place fillets in an 11 x7x1 1/2 -inch baking dish coated with cooking spray.
Bake, uncovered, at 450° for 15 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter.
Spoon tomatillo mixture evenly over fillets.
Cover and chill thoroughly.
Combine lemon juice and sesame oil; brush mixture evenly over both sides of each fillet.
Place fillets in an 11 x7x1 1/2 -inch baking dish coated with cooking spray.
Bake, uncovered, at 450° for 15 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter.
Spoon tomatillo mixture evenly over fillets.
Chef
