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4 8oz Mahi Mahi Fillets, cut from loin Badia® Sea Salt and Freshly Ground Mixed Peppercorns Basso® Extra virgin Olive Oil Fresh limes
Salsa: 2 ea mangoes, medium dice 1 bch scallions, fine slice 1 red pepper, medium dice 2 tbsp red onions, fine dice 2 seedless cucumbers, medium dice
½ goat pepper, finely chopped Salt and freshly ground peppercorns ½ cup extra virgin olive oil 2 tsp white wine vinegar
Heat grill pan over medium heat. Rinse mahi fillets and pat dry. Squeeze fresh lime juice over the fish, then coat with olive oil, sea salt and freshly ground pepper. Grill with skin side up for about 3 minutes. Turn over onto skin side and cook for 3-4 minutes or to your desired degree of doneness. Remove from heat and squeeze fresh lime juice over the mahi. *NOTE: Mahi Mahi will quickly become tough if over-cooked.
Mango & Cucumber Salsa Directions Mix together ingredients listed above. Taste and adjust seasoning.
Put grilled mahi mahi on plate, skin side down. Mound salsa on top. Garnish with Lucayan Tropical Micro Greens and a side salad of Lucayan Mix. Bon Appétit!
Item # Description Pack Size 6211541 Mahi Mahi Fillet 1/50lb 4722610 LTP Cucumbers, Select 24ct 4725420 Local Goat Pepper 1lb 4725425 Lucayan Tropical Red Pepper 11lb 4700025 Mango 1/10ct 1807030 Badia Sea Salt 12/10oz 4724410 Green Onions (Scallions) 48ct 3805012 Basso Extra Virgin Olive Oil 12/1ltr 1809809 Roland Champagne Vinegar (Sp. Reserve White) 12/16.9oz