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Grilled Mahi-Mahi with Avocado Salsa


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  • 4 (six to eight-ounce each) Mahi-Mahi fillets
  • 1 tablespoon olive oil, for brushing
  • Avocado Salsa***
  • 2 cups perfectly ripe avocado, peeled and diced into 1/4 inch cubes
  • 1/2 cup red onion, finely diced
  • 1 cup tomatoes, peeled and seeded
  • 2 tablespoons, extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 cup cilantro leaves, finely chopped
  • salt and freshly ground black pepper, to taste


Servings 4


Step 1

Preheat grill to high heat. Brush the fish fillets with olive oil and let sit for 10 minutes. Meanwhile, make the salsa (see below). Grill fish for 3-4 minutes on each side. To serve, pour 3 tablespoons of salsa on top of the fish. Decorate the serving plate with cilantro leaves.

Avocado Salsa

In a stainless steel bowl, blend all ingredients carefully, so that the avocados are not crushed.

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