Lakin/Thompson Recipes

Mahi Mahi with Avacado Salsa

Avacados and Mahi Mahi go great together
Ingredients Salsa
  1. 1 ripe avocado, cut into 1/4- to 1/2-inch chunks
  2. 2 plum tomatoes, cut into 1/2-inch chunks
  3. 1 cup minced red onion
  4. 1 jalapeño pepper or serrano chile, seeded and minced
  5. 1/2 cup minced fresh cilantro
  6. 1 lime, juiced
  7. 1/2 teaspoon kosher salt
Preperation Salsa
  1. Combine all of the ingredients in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic), and mix gently with a spoon. Set aside.
  2. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container.
  1. 1 ripe avocado, cut into 1/4- to 1/2-inch chunks
  2. 2 plum tomatoes, cut into 1/2-inch chunks
  3. 1 cup minced red onion
  4. 1 jalapeño pepper or serrano chile, seeded and minced
  5. 1/2 cup minced fresh cilantro
  6. 1 lime, juiced
  7. 1/2 teaspoon kosher salt
Ingredients Fish
  1. 1 1/2 pounds mahimahi, cut into 4 pieces
  2. 1 tablespoon extra-virgin olive oil
  3. 1 lime, juiced
  4. 1/2 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground black pepper, to taste
Preperation Fish
  1. In a deep, nonreactive dish (glass, stainless steel, or glazed ceramic), marinate the fish with the other ingredients for 20-30 minutes before grilling.
  2. Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side.
  3. Serve the fish with the salsa on top.

Notes

Serve with rice and salad.