World's Best Mahi Mahi



2 - tbsp Tony's Tejas Salsa 

2 - cups chicken broth

1 - cup jasmine rice

1/4 tsp sea salt

2 - tbsp fresh squeezed lime juice

2 - lemon wedges 

1/2 cup fresh cilantro

zest of one lime


Rice directions 

In a large deep skillet add chicken broth, uncooked rice, sea salt, & salsa.

Bring to a boil.

Mix well and reduce heat to low and simmer covered for 15 to 20 minutes.

Remove from heat and ad 1 tsp of the fresh lime juice, lime zest, and cilantro.

Taste.

Add more salt and lime juice if needed.


Mahi

Use 2 Mahi filets and place in a shallow dish, cover with Tony Teja's Salsa.

Place in fridge for 2 hours. (I like to marinate mine overnight.)

In a large skillet heat 2 TBS olive oil. While oil is heating remove Mahi from salsa and salt and pepper both sides of fish and sear in hot oil on both sides- about 2 minutes per side.

Remove from skillet and place on baking sheet and finish in the oven for about 8 minutes @ 400 degrees.

Remove from oven and serve on top of rice.

Garnish with more salsa, cilantro, and lemon wedges 

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