Grilled Mahi Mahi w/Avocado-Chile Salsa
I got the following email from my friend Judy. I haven't tried it yet, but I plan to!
Angella
The secret is to get FRESH Mahi Mahi . Add a see-zore salad (or greek) and it is a perfect summer dinner!
Salsa:
1 ripe avocado, cut into 1/2 inch chunks
2 plum tomatoes, cut into 1/2 inch chunks
1 cup minced red onion
1 jalapeno pepper, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
1/2 tsp. salt
Combine all ingredients in a glass (or stainless steel or glazed ceramic) dish, and mix gently. Set aside. (Can be made hours ahead, if desired, and stored, covered, in refrig.)
Mahi Mahi:
1-1/2 lb. mahi mahi, cut into 4 pcs.
1 Tbsp. extra-virgin olive oil
1 lime, juiced
1/2 tsp. salt
1/2 tsp. black pepper
In a deep glass dish marinate the fish with the other ingredients for 20-30 minutes before grilling. Grill over coals or under a broiler for 6-8 min. per side. Serve fish with the salsa on top.
Angella
The secret is to get FRESH Mahi Mahi . Add a see-zore salad (or greek) and it is a perfect summer dinner!
Salsa:
1 ripe avocado, cut into 1/2 inch chunks
2 plum tomatoes, cut into 1/2 inch chunks
1 cup minced red onion
1 jalapeno pepper, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
1/2 tsp. salt
Combine all ingredients in a glass (or stainless steel or glazed ceramic) dish, and mix gently. Set aside. (Can be made hours ahead, if desired, and stored, covered, in refrig.)
Mahi Mahi:
1-1/2 lb. mahi mahi, cut into 4 pcs.
1 Tbsp. extra-virgin olive oil
1 lime, juiced
1/2 tsp. salt
1/2 tsp. black pepper
In a deep glass dish marinate the fish with the other ingredients for 20-30 minutes before grilling. Grill over coals or under a broiler for 6-8 min. per side. Serve fish with the salsa on top.
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