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
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.
Add more salt and lime juice if needed.
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