INGREDIENTS

  • 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

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    Jalapeño Salsa

    Jalapeño Salsa

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    Fish Filet with Jalapeño Rice

    STEPS:

    For the Rice:

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

    For the Fish:

    • 1PHeat the oven to 450 F
    • 2PUse paper towels to pat-dry excess moisture from fish fillets. Set aside.
    • 3PIn a bowl, combine melted butter, lemon juice and zest, and ½ tsp salt.
    • 4PIn 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.

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