Mayfield Falls Recipe

Pat the Mahi Mahi fillets dry with paper towels. In a shallow dish combine 2 tbs olive oil, 2 tbs fresh lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp salt and 1 tsp black pepper.

Add the fillets to the marinade, turning to coat both sides. Let sit at room temperature for 15–20 minutes (or refrigerate for up to 30 minutes).

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or brush the fish lightly with oil just before grilling to prevent sticking.

Grill the fillets 3–4 minutes per side (depending on thickness) until opaque and flakey and the internal temperature reaches 135–140°F (57–60°C). Remove from heat and let rest 2–3 minutes.

While the fish marinates, prepare the salsa. In a medium bowl combine 1 cup diced mango, 1 cup diced jicama, 2 tbs finely chopped fresh mint, 2 tbs finely diced red onion, 1 tbs fresh lime juice, 1 tsp honey, 1 tsp salt and 1/2 tsp finely chopped red chili or a pinch of red pepper flakes.

Stir gently to combine, taste and adjust seasoning (add a touch more lime or honey if needed). Chill in the refrigerator while you finish the rest of the dish so flavors meld.

Heat 1 tbs olive oil in a wide skillet over medium-high heat. Add 1 tsp minced garlic and sauté 15–20 seconds until fragrant.

Add 1/2 cup sliced red bell pepper and 1/2 cup sliced yellow bell pepper. Sauté 3–4 minutes until crisp-tender and slightly caramelized.

Add 1 tsp light soy sauce, 1 tsp fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir to coat and cook another 30–45 seconds. Remove from heat and keep warm.

If using linguine

Bring a large pot of salted water (1 tbs salt) to a rolling boil. Add 8 oz linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain.

Return pasta to the pot off heat, add 1 tbs butter or olive oil, half of the sautéed bell peppers (reserve the rest for topping), and 2 sliced spring onions (reserve remaining spring onions for garnish). Toss, adding up to 1/4–1/2 cup reserved pasta water as needed to loosen and create a light sauce.

If using basmati rice

Rinse 1 cup basmati rice until the water runs clear. Combine rice with 1 1/4 cups water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and rest covered 5–10 minutes. Fluff with a fork, then stir in 1 tbs butter or olive oil and 2 sliced spring onions (reserve remaining spring onions for garnish).

In a small bowl whisk together 1/4 cup low-fat Greek yogurt, 1 tsp mayonnaise, 1 tsp fresh lime juice, 1/2 tsp hot sauce (optional) and 1/4 tsp salt until smooth. Stir in 1 tbs chopped cilantro if using. This creates a bright, tangy drizzle to finish the dish.

To plate: divide the linguine or basmati rice among 4 plates. Top each portion with a grilled Mahi Mahi fillet.

Spoon the mango–jicama–mint salsa generously over each fillet (about 1/4 cup salsa per fillet). Arrange the remaining sautéed bell peppers alongside or over the pasta/rice.

Drizzle 1 tsp of the finishing yogurt sauce over each fillet and around the plate. Garnish with remaining sliced spring onions and an extra sprig of mint or cilantro if desired.

Serve immediately while fish is warm and salsa is cool for contrast.