• ¼ diced red onion
  • 1/4 cup diced red, yellow & orange sweet peppers
  • 1 cup diced mango
  • 1/4 cup chopped green spring onion
  • 1/4 cup chopped cilantro
  • Dash of coarse ground pepper & sea salt (optional)

Dice all ingredients above into 1/4″ pieces (peel the mango). Add 4 tablesp. of Serrano Chili Pepper infused Honey vinegar, Honey Ginger infused vinegar and Jalapeno white balsamic. Let marinade for 2-3 hrs. Heat all ingredients in the microwave or on stovetop for two to three minutes after working with your sword fish or Mahi Mahi.

Not much to this, really. Lightly salt and pepper the Mahi Mahi or sword fish on both sides. Add in an extra virgin olive oil or flavor infused olive oil of choice (we used the Persian Lime olive oil) in an electric skillet or stove top pan. Depending on size of your filets, grill six to eight minutes per side over med-high heat. Make sure not to overcook; fish should still be moist when you poke it with a fork, and flake easily.
Plate with salsa on top or load into a soft or hard taco.

Like most fish, Mahi Mahi is an extremely good source of protein and contains healthy omega-3 fatty acids. In addition, Mahi Mahi is an excellent source of selenium, an antioxidant thought to have cancer protecting qualities, and vitamins B3 and B6. However, since Mahi Mahi can contain moderate levels of mercury (similar to that of tuna), it should be limited during pregnancy to about one serving per week.