Inspiration: This is one of those recipes from my list of old blog posts that really needed a re-do! I first made this recipe a couple of years ago when I had just started blogging, and it’s still one of my very favorite fish recipes. Now that we’re into July (I can’t believe it!), we’re right in the heart of grilling season, and we love this recipe because it’s so fresh, light, and easy for a summer weeknight supper.
What we Loved: The avocado salsa in this dish is out of this world. I absolutely love it. It’s rather simple to make, but something about the mix of ingredients is just perfect. You’ve got spicy peppers, creamy avocado, fresh cilantro, tart lime juice, a little bite from the red onions, and just a touch of salt. With all of those great ingredients atop a perfectly crispy, slightly blackened and spicy grilled fish, this really is the perfect dinner that just screams summer to me. I’d definitely list this as one of the top two or three fish dishes that we’ve ever made.
Helpful Hints: I’d really recommend using a hungarian hot pepper or anaheim pepper rather than substituting a different kind. The fresh, mild flavor of the pepper is one of my favorite parts of the salsa. The salsa recipe actually makes a lot more than you need for two fish filets, but I’d still recommend making the full batch because it’s really fantastic. We just pile the extras on our plate and eat up :)
Grilled Mahi-Mahi with Avocado Salsa
Source: Adapted from Laylita’s Recipes
For the Fish
2 mahi-mahi fillets
Extra virgin olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp onion powder
1 tsp black pepper
sprinkle of salt
For the Salsa
1 avocado, peeled, seeded, and finely chopped
3-4 slices of red onion, sliced thin
1 hungarian hot pepper (or anaheim pepper), seeded and finely chopped
Juice from 1 lime
A handful of fresh cilantro, chopped
Salt to taste
1. Mix the coriander, cumin, paprika, onion powder, black pepper, and salt together. Rub the mahi-mahi fillets with a good drizzle of olive oil and the seasoning mix, and refrigerate for at least 30 minutes.
2. Combine the avocado, red onion, hot pepper, lime juice, cilantro, and salt in a bowl and mix well, chilling until ready to use.
3. Grill the mahi-mahi until cooked through and crispy on the outside. Serve the fish topped with the salsa.