Friday, January 15, 2010

Grilled Mahi Mahi with Avocado-Chile Salsa

Prep: 15 min
Cook: 12-16 min
Marinate: 20-30 min
4 servings

For the Mahi Mahi:
1 ½ pounds mahi mahi cut into 4 pieces
1 tablespoons extra-virgin olive oil
1 lime, juiced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper, to taste

1. Mix olive oil, juice, salt and pepper
2. In a deep glass dish, marinate the fish with the oil mixture for 20-30 minutes before grilling
3. Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side

1 ripe avocado, cut into ½ to ½ inch chunks
2 plum tomatoes, cut into ½ inch chunks
1 cup minced red onion
1 jalapeno pepper or serrano chile, seeded and minced
½ cup minced fresh cilantro
1 lime, juiced
½ teaspoon kosher salt

1. Combine all of the ingredients in a large glass bowl, and mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in a covered container in the refrigerator.
2. Serve the fish with the salsa on top.

Some Notes:
I found the original recipe to be a bit confusing so I edited here to hopefully clear the confusion. When we made this, I thought you were supposed to marinate the fish with the salsa mixture, but alas, you just marinate the fish with the oil/lime/salt/pepper mix. I suggest using glass bowls as metal bowls can start to react with the lime juice (supposedly).

The recipe makes 4 servings - which was too much for just the two of us! Next time, we'll just get 1 lb of mahi mahi.

If you don't like spicy hot dishes, use less than the full jalapeno pepper.

We also made some potato wedges and a spiniach dish to compliment the mahi mahi.

Recipe modified from Health Magazine

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