- 4
Ingredients
- 3-4 tomatillos, about 5 oz. total weight
- 4 green onions
- 1 tbsp plus 1 tsp extra virgin olive oil
- 1 small clove garlic, finely chopped
- 1/2 small avocado, peeled and coarsely chopped
- 1/3 c lightly packed chopped fresh cilantro leaves and tender stems
- 1 tbsp fresh lime juice
- 1 tsp honey
- 1 tsp finely chopped jalepeno chile, or to taste
- Kosher salt
- 4 mahi mahi fillets, 6-7 oz. each
- Freshly ground black pepper
Preparation
Step 1
Prepare a charcoal or gas frill for direct-heat cooking over high heat, or preheat the broiler.
Discard the papery husks from the tomatillos, rinse them under cold water, and pat dry with paper towels. Brush the tomatillos and green onions with 1 tsp oil and place on the grill rack. Cook the vegetables, turning once or twice, until lightly charred on both sides, 4-5 minutes total for the onions and 6-8 minutes total for the tomatillos. The tomatillos will have softened and release their juices.
Transfer the tomatillos to a food processor and the green onions to a cutting board. Coarsely chop the onions and add to the food processor along with the garlic, avocado, cilantro and remaining 1 tbsp oil, the lime juice, honey, chile and 1/2 tsp salt. Process until the mixture is smooth. Transfer to a bowl, then taste and adjust the seasoning with lime juice and/or salt.
Lightly brush the fish fillets on both sides with oil and then season on both sides with salt and pepper. Place the fillets on the grill rack. Cook, turning once about halfway through cooking, until opaque throughout when tested with a knife tip, 8-10 minutes total.
Transfer the fillets to warmed individual plates. Spoon the sauce over the fish, dividing evenly, serve right away.