Baked Mahi Mahi With Tomatillo Salsa
|Husked chopped tomatillos||1⁄2 Cup (8 tbs)|
|Seeded chopped yellow tomato||1⁄2 Cup (8 tbs)|
|Green onions||1⁄4 Cup (4 tbs), minced|
|Cilantro||3 Tablespoon, minced|
|Seeded minced jalapeno pepper||1 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Dark sesame oil||1 Teaspoon|
|Mahi mahi fillets||4 Ounce|
Combine first 8 ingredients in a small bowl; stir well.
Cover and chill thoroughly.
Combine lemon juice and sesame oil; brush mixture evenly over both sides of each fillet.
Place fillets in an 11 x7x1 1/2 -inch baking dish coated with cooking spray.
Bake, uncovered, at 450° for 15 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter.
Spoon tomatillo mixture evenly over fillets.