- 4
Ingredients
- 4 SERVINGS
- The chile paste also lends its mild, slightly fruity heat to this beautiful, summery salad of grilled mahimahi, creamy avocado, red onion, crisp cabbage, and crunchy tortilla chips.
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lime juice
- 2 to 3 teaspoons bottled ají amarillo or ají mirasol paste (sometimes labeled 'crema')
- 1/3 cup extra-virgin olive oil
- 2 lb skinless mahimahi fillet (3/4 to 1 inch thick), cut into 1 1/2-inch pieces
- 2 firm-ripe 6- to 8-oz avocados
- 1 small red onion, thinly sliced (about 1 cup)
- 1 fresh jalapeno very thinly sliced, including seeds
- 1/4 cup chopped cilantro
- 4 cups thinly sliced green cabbage (1/2 lb)
- EQUIPMENT: 6 (12-inch) skewers, soaked in water 30 minutes if wooden
- ACCOMPANIMENTS: tortilla chips; lime wedges
Preparation
Step 1
Whisk together juices, aji amarillo paste, and 1/2 tsp salt until salt has dissolved, then whisk in oil.
Toss fish with 3 Tbsp dressing and 1/2 tsp salt and marinate at room temperature 15 minutes.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas.)
Thread fish onto skewers, leaving a small space between pieces.
Oil grill rack, then grill fish, covered, turning once, until opaque and just cooked through, 5 to 6 minutes total.
Halve, pit, and peel avocados, then cut into 1/2-inch-thick slices.
Toss avocado, onion, jalapeno and cilantro with half of remaining dressing.
Divide cabbage among 4 plates and top with avocado salad.
Remove fish from skewers and serve over salad.
Drizzle with remaining dressing.
COOKS NOTE: Mahimahi can be cooked in a hot lightly oiled grill pan, in batches if necessary.