Be ready to cook the mahi mahi as soon as the salsa is prepared.

Combine diced tomatoes, strawberries and apple in a bowl. Add sea salt (approx. ⅛ tsp or to taste) and a pinch of black pepper.

Toss to combine.

Add apple cider vinegar OR fresh lemon juice.

Add fresh basil and mix again.

Serve as soon as the fish is cooked since it does not keep well.

Use a paper towel to pat both sides of the fish.

Season with remaining salt and pepper.

Heat a non-stick pan over medium heat.

Place mahi mahi in the pan and cook for 3-4 minutes.

Flip and cook for 3-4 minutes longer.

Mahi mahi is done when the center is opaque and the fish flakes easily.

Transfer the fish to a plate.

Since the salsa recipe only uses ¼ cup of tomatoes, you may add another ½-¾ cup of cherry tomatoes.

Spoon the fresh fruit salsa on the side and enjoy!