Grilled Mahi Mahi With Avocado-Chile Salsa

This salsa can be served with any grilled seafood, poultry, or meat. Choose the kind of chile you use based on how much heat you like.

Photo by Courtney J.
Adapted from health.com

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from health.com

Ingredients

  • FOR THE SALSA:

  • 1

    ripe avocado, cut into 1/4- to 1/2-inch chunks

  • 2

    plum tomatoes, cut into 1/2-inch chunks

  • 1

    cup minced red onion

  • 1

    jalapeño pepper or serrano chile, seeded and minced

  • 1/2

    cup minced fresh cilantro

  • 1

    lime, juiced

  • 1/2

    teaspoon kosher salt

  • FOR THE FISH:

  • 1 1/2

    pounds mahi mahi, cut into 4 pieces

  • 1

    tablespoon extra-virgin olive oil

  • 1

    lime, juiced

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper, to taste

Directions

For the salsa, combine avocado, tomatoes, onion, chile, cilantro, lime juice and salt in a large, nonreactive bowl (glass, stainless steel or glazed ceramic). Mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container. For the fish, combine olive oil, lime juice, salt and pepper. Pour over fish and marinate for 20-30 minutes. Grill the fish for 3-4 minutes each side. Spoon the salsa on top of the fish.

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