Mahi Mahi with Mango Salsa

Hello all!  After the burn incident earlier my day began to improve…twas that time again.  Grocery day!  You can of course continue to follow what we eat through out the week if you dare 😉  Grocery day usually always turns into seafood feast day.  This is mainly because I like getting seafood fresh, and dinner turns into a feast because well…while I’m at the counter I can’t help but ask for more stuff!  Today was no exception.  This dinner was excellent, and I invite YOU to have yourself a weekly seafood feast.

Main entree was Mahi Mahi with Mango Salsa — superb.  Mahi Mahi is one of the more affordable types you can buy when you’re looking for wild-caught.  It’s got somewhat of a mild flavor, but its flavor really gets going when it’s paired with something sweet.  The last time I made Mahi Mahi I paired it with some pineapple and it was delish — apparently mango works just as well, in my opinion even better because the spices in the salsa lend a savory flavor too.  Without further ado — here are TWO recipes for you!


Mahi Mahi with Mango Salsa


Ingredients for Marinade

  • 4 Mahi Mahi filets
  • 1/2 c. olive oil
  • juice from 1 lemon
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. crushed red pepper flakes


  1. Mix all marinade ingredients together with a wisk and pour over fish.
  2. Let sit in refrigerator for at least an hour.
  3. Place under broiler for 5 minutes on each side, cover to keep warm.
  4. Serve with Mango Salsa ladled on top — recipe down below.

Ingredients for Mango Salsa

  • 2 ripe mangos, cubed
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 tbsp. ginger, grated
  • 1 tbsp. unrefined coconut oil
  • 1 tbsp. curry powder
  • juice from 2 limes


  1. Heat coconut oil in skillet over medium heat.
  2. Add garlic and ginger and sautee until fragrant.
  3. Add onion and bell pepper and stir until softened.
  4. Add mango, along with lime juice and curry powder.
  5. Cook for about 5 minutes so that mango softens and flavors meld together.
  6. Serve ladled over Mahi Mahi


Bacon-Wrapped Shrimp


Now as I said before, seafood feast.  I can’t help it.  Jason and I don’t go out to eat, you know, we prefer to know how our food is being prepared and we spend enough dang money on food anyway.  We spend so much money on food that we can only afford to stay home and eat whilst watching Hoarders.  This way I can pretend that while our TV shows are outdated, and we’re eating among a mess of papers on our dining room table…at least my food is JUST as good as Red Lobster’s.  Sorry, the last time I ate there it was not sh*t.  I can make just as good of food as any restaurant out there — I gurantee you this.  Anyway, so while I was getting our groceries I couldn’t help but ask for some wild-caught gulf shrimp.  They were on sale, and I LOVE living so close to the coast.  We are lucky to get as many wild-caught, fresh, seafood options as we do.  I would HATE to be one of the inland-ers who can’t get this kind of stuff.  The first thing that came to my mind when I saw the sale sign over the shrimp were two leftover strips of bacon I had in my refrigerator…yes, please.  Here’s what I came up with:



  • 6 wild-caught jumbo shrimp, peeled and deveined
  • 2 strips of un-cured bacon
  • 4 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tsp. dijon mustard
  • 1 tsp. dried basil
  • 6 toothpicks


  1. After preparing the shrimp, wisk all marinade ingredients together and toss shrimp in.
  2. Let shrimp marinate for 30 minutes.
  3. Cut the 2 strips of bacon into 6 equal pieces (2 strips into 3rds)
  4. Wrap a piece of bacon around each shrimp and secure with toothpick.
  5. Arrange on a baking sheet and broil for 5 minutes on each side.
  6. Let the FEAST begin.



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