2 fillets of Mahi Mahi
2 Tbsp. parsley, chopped
1/4 cup bell pepper, chopped
1/4 cup papaya, chopped
1/4 cup yuzu sauce
1/2 cup of olive oil
1 Tbsp. of salt and pepper
1/2 cup of SMS Mango Salsa
1/8 cup of white balsamic vinegar
2 tsp. honey
1 cup of SMS Quinoa
1 cup of mixed greens
2 Tbsp. of white balsamic vinaigrette dressing
1. Mix the parsley, bell pepper and papaya in a bowl. Add the yuzu and olive oil, mix and set aside.
2. In a blender, add the mango salsa and vinegar. Blend on high for 1 minute. While blending, add the honey. Slowly add olive oil followed by 1 teaspoon of salt and pepper to taste and set aside.
3. Pre-heat your oven to 450°F. Heat an oven safe skillet on high with olive oil until smoking hot. Season the Mahi with salt and pepper and place in the skillet. Cook for 2 minutes, flip and place the entire skillet in the oven for 3-4 minutes and set aside.
4. Mix the greens with dressing and plate. Top with quinoa followed by the Mahi (remember the pan handle will be very hot from being in the oven), drizzle the mango sauce around the plate, top with salsa and enjoy!