Monday, June 20, 2011
Mahi Mahi with Mango and Avocado Salsa
Grilling season is officially in full swing at our house. And hubby and I are trying to eat a little more healthy as a few extra pounds have crept up on both of us. Plus vacation last week didn't help. After a week of indulgence I thought a nice simple fish with a fresh salsa was the perfect meal to start our post vacation detox.
I didn't grow up eating fish. Unless you count fish sticks. I ate a lot of fish sticks but never cared much for real fish. Over the years I've introduced more and more fish into my diet, but I mostly stick to the mild white fleshed fish, like halibut, cod, tilapia, swordfish and mahi mahi. I'm still not a fan of fish snapper, salmon or sea bass. But mahi mahi ranks among my top fish picks. I buy it at Costco and it's packaged in individual fillets and frozen.
Mahi mahi is a firm and very mild tasting fish that is taken up about 10 notches with this delicious mango and avocado salsa. The fish is like a blank canvas for the sweet mangoes and creamy avocados. I have also made this salsa with white peaches in the past and it's equally fabulous. This is a nice simple dish that can be put together in about 20 minutes (if your hubby or significant other is helping out by doing the grilling). It's a nice light and fresh dinner. We ate our fish with just the salsa. It would also pair nicely with cilantro white rice if you want something a little more hearty. Or you could flake up the fish and make fish tacos topped with this tasty salsa.
Even if you are not a fish fan, I urge you to try the salsa. It's simple and delicious and would make a lovely appetizer for your next summer barbecue.
Grilled Mahi Mahi
Mahi Mahi filets
Fresh Ground Pepper
Drizzle fish generously with olive on both sides. Season with sea salt and freshly ground pepper to taste. Grill on medium high heat with lid closed until fillet looks opaque on the sides (about 4 minutes depending on thickness). Using a grill safe spatula flip fillet and cook for additional 3 minutes with lid closed until fish just feels firm. If you don't have a grill you could use a grill pan or simply pan sear the fish.
Mango and Avocado Salad
adapted from williams-sonoma.com
2 large ripe mangoes, peeled, pitted and diced into 1/4 inch pieces
1 large ripe avocado (or 2 small avocados), peeled, pitted and diced into 1/4 inch pieces
1/2 jalapeno pepper, seeded and finely minced
1/3 cup diced red onion
1 teaspoon lime zest
3 tablespoons fresh lime juice
1/4 cup fresh orange juice
1/4 cup finely chopped fresh cilantro
1 tablespoon olive oil
Salt and pepper to taste
Combine all ingredients except avocado in a medium bowl and stir. Gently toss in avocado so the juices fully coat the avocado pieces (to prevent browning). Serve a generous portion over grilled mahi mahi or enjoy as an appetizer with white or blue corn tortilla chips.