Friday, April 9, 2021

Grilled Mahi-Mahi with Mango-Avocado Salsa

I’ve enjoyed seafood since my childhood. We spent a lot of summers on a farm near a river. My dad still had to work in the city, but he would join us on weekends. My father and I would get up really early and go fishing together. Once I even caught a fish that was larger than I was at the time. I loved it. Sometimes we fried the fish, and sometimes my mom would prepare a special fish soup called ‘Uha’ in Russian. The taste of fresh fish was unbelievable.

When I was shopping the other day, the fishmonger announced that he had just received a shipment of wild Mahi-Mahi, and it looked so fresh that I couldn’t resist getting some. With a main ingredient this good, the preparation has to be simple to highlight the natural flavors. I grilled the Mahi and topped it with just a little bit of mango-avocado salsa. It was excellent.

Ingredients

2 Mahi-Mahi fillets

1 tablespoon olive oil

Salt, pepper to taste

1⁄2 cup avocado, cut in small chunks

1⁄2 cup mango, cut in small chunks

2 tablespoons chopped green onion

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

Pinch of salt and pepper

Directions:

Pre-heat grill. Brush Mahi-Mahi with olive oil and season with salt and pepper. Grill for about 4 minutes per side.

Meanwhile, in a small bowl mix together avocado, mango, onions, lemon juice and olive oil. Season with salt and pepper.

Serve Mahi-Mahi with rice and top with Mango-Avocado salsa.

I'd like to thank Katherine at Smoky Mountain Café for giving me the fabulous Lemonade Award!

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We loved this mango-avocado salsa and I created a spicy version of it for the blackened swordfish. I am sending the recipe for Blackened Swordfish with Mango-Avocado Salsa to BloggerAid.

You will find information on the BloggerAid cookbook at

Kopiaste

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