Seared Mahimahi With Tomato-Cucumber Relish

• 1 1/2 tablespoons fresh lime juice, divided
• 1 tablespoon extra-virgin olive oil, divided
• 2 (6-ounce) mahimahi fillets
• Cooking spray
• 3/8 teaspoon kosher salt, divided
• 1/8 teaspoon black pepper
• 1/2 cup chopped seeded tomato
• 1/4 cup chopped red onion
• 1/4 cup chopped cucumber
• 1/2 jalapeno pepper, seeded and finely chopped

1. Combine 1 tablespoon juice and 1 1/2 teaspoons oil in a bowl. Add fish; toss to coat. Let stand at room temperature 10 minutes, turning after 5 minutes.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Remove fish from marinade; discard marinade. Pat fish dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness.
3. Combine remaining 1 1/2 teaspoons juice, remaining 1 1/2 teaspoons oil, remaining 1/8 teaspoon salt, tomato, and remaining ingredients in a bowl. Serve with fish.

lime juice, extravirgin olive oil, mahimahi fillets, cooking spray, kosher salt, black pepper, tomato, red onion, cucumber, pepper

Taken from www.myrecipes.com/recipe/seared-mahimahi-tomato-cucumber-relish (may not work)