- 2
Ingredients
- 1 blood orange, Cara Cara orange, or regular orange
- 1/2 cup 1/3-inch cubes avocado
- 1/3 cup chopped red onion
- 2 teaspoons minced red or green jalapeño or Thai chili
- 2 teaspoons fresh lime juice
- 1 tablespoon chopped fresh cilantro, if you have it
- salt and pepper to taste
- 2 teaspoons olive oil
- 1 6-ounce mahi-mahi fillet
- sprinkle of mild chili powder
Preparation
Step 1
Using a small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt and refrigerate until serving time.
Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt, pepper and chili powder. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
Place fish on each of 2 plates. Spoon salsa atop fish and serve.
Nutrition Facts
SALSA - 4 Servings
Calories 64.6
Total Fat 3.4 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.1 g
Cholesterol 0.0 mg
Sodium 2.3 mg
Potassium 213.0 mg
Total Carbohydrate 8.8 g
Dietary Fiber 2.6 g
Sugars 3.8 g
Protein 0.9 g
FISH - 2 Servings
Calories 67.5
Total Fat 2.8 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 40.0 mg
Sodium 50.0 mg
Potassium 0.0 mg
Total Carbohydrate 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 10.5 g