Jerk Spiced Mahi-Mahi
Ingredients
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1 tablespoon coconut oil
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1 teaspoon jerk seasoning
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½ teaspoon salt
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2 mahi-mahi fillets
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¼ cup diced red onion
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2 tablespoons lime juice
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¾ cup finely diced mango
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Make the spice rub
Combine the oil, jerk seasoning and salt, if using, in a medium bowl. Whisk to make a paste.
1 tablespoon coconut oil
½ teaspoon salt
medium bowl
measuring spoons
1 teaspoon jerk seasoning
whisk
Season the fish
Rub or brush the seasonings into the fish, ensuring all surfaces are coated in spice rub.
2 mahi-mahi fillets
pastry brush
Insert the June Food Thermometer
Transfer the mahi-mahi to the June Pan with space between each fillet for air to circulate. Horizontally insert the June Food Thermometer into the center of thickest part of the largest fillet.
June Pan
June Food Thermometer
Roast the mahi-mahi
Place the mahi-mahi on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the fillets until cooked through, about 10 minutes. June will notify you when the mahi-mahi is ready.
June Oven
Prepare the salsa
While the fish cooks, combine the lime juice with the red onion a medium bowl. Add the mango, jicama, avocado, cilantro, jalapeño, salt and pepper. Toss to combine.
¼ cup diced red onion
2 tablespoons lime juice
½ cup diced avocado
⅓ cup chopped cilantro
2 teaspoons diced jalapeño
¾ teaspoon salt
¼ teaspoon black pepper
large bowl
spatula
measuring cups
¾ cup finely diced mango
½ cup diced jicama
Serve
Remove the mahi-mahi from the June Oven and immediately transfer the fillets to a serving platter or dishes to prevent overcooking. Allow to rest 3 minutes before spooning salsa over the fish and serving.