Grilled Mahi Mahi with Citrus Avocado Salsa
Remember this post about interesting uses for citrus fruits? And this post about multi-colored tomatoes? Here is a lovely marriage of the two.
Rinse your Mahi Mahi (or flounder, or cod, or any whitefish) fillets and pat try.
Mix 1 tablespoon olive oil, 1/4 teaspoon of salt, 1 dash of black pepper and a pinch of cayenne. Using a brush (or your clean fingers, if you don’t have one), lightly coat the fish on both sides.
Heat a grill-pan (like this one) on medium-high heat, and lay your fish down. Cook about 3 minutes on each side.
For the citrus salsa, mix the following (these are amounts per 2 filets):
- 1/2 haas avocado, cut into small cubes
- 1/4 orange (cara cara is best!), just the flesh, cut in cubes
- 2 teaspoons red onion
- 1/2 chopped red tomato
- 1/2 chopped yellow tomato
- 2 tablespoons chopped cilantro
- 1 tablespoon lemon or lime juice
- salt to taste
Top beautifully and enjoy.
(Photo by Mia Tramz)
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