Tatemada Jalapeno Salsa
  • 4 Mahi Mahi fish fillets
  • 3 tbsp melted butter
  • Juice and zest from 1 medium lemon
  • 1 tsp salt
  • 1 tsp paprika.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp ground pepper
  • 3 tbsp olive oil
  • Fresh chopped parsley leaves for garnish
  • 1 cup rice
  • 2 cups Water


For the Rice:

  1. Heat the oven to 450 F
  2. Place 1 cup of rice and 2 cups water in a saucepan with no lid and bring to a boil over medium high heat.
  3. Turn heat down to low, cover with and leave for 14 minutes.
  4. With lid still on, remove saucepan from stove and let rest for 10 minutes.
  5. Add tatemada jalapeno salsa (to taste) to the rice, mix and fluff with a rice paddle.

For the Fish:

  1. Use paper towels to pat-dry excess moisture from fish fillets. Set aside.
  2. In a bowl, combine melted butter, lemon juice and zest, and ½ tsp salt.
  3. In a large, heavy pan over medium high heat, heat the olive oil until hot. Once oil is sizzling, cook 2 fillets at a time to avoid overcrowding. Cook each side just until fish becomes opaque and is browned; lightly drizzle some of the lemon butter sauce as you cook. Take care not to over-cook.