Grilled Mahi Mahi With Avocado-Chile Salsa
This salsa can be served with any grilled seafood, poultry, or meat. Choose the kind of chile you use based on how much heat you like. Serrano chiles are hotter than jalapeño peppers; if you want more kick, don’t remove the seeds.
Salsa:
1 ripe avocado, cut into 1/4- to 1/2-inch chunks
2 plum tomatoes, cut into 1/2-inch chunks
1 cup minced red onion
1 jalapeño pepper or serrano chile, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
1/2 teaspoon kosher salt
Mahi Mahi:
1 1/2 pounds mahi mahi, cut into 4 pieces
1 tablespoon extra-virgin olive oil
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, to taste
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. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container.
2. In a deep, nonreactive dish (glass, stainless steel, or glazed ceramic), marinate the fish with the other ingredients for 20-30 minutes before grilling.
3. Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side.
4. Serve the fish with the salsa on top.
Source: My Recipes Grilled Mahi Mahi With Avocado-Chile Salsa