Lakin/Thompson Recipes

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

Preparation 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 mahi mahi, 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

Preparation 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.