Prep: 15 minutes
Cook: 12 minutes
Marinate: 20-30 minutes
Makes 4 servings
Ingredients:
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
Mahimahi
1 1/2 pounds mahimahi, 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
Instructions:
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. (serving size: 1 piece of fish and about 1/2 cup salsa)
Nutrition:
CALORIES 284; FAT 12g (sat 2g,mono 8g,poly 2g); PROTEIN 33g; CHOLESTEROL 125mg; CALCIUM 49mg; SODIUM 438mg; FIBER 5g; IRON 3mg; CARBOHYDRATE 12g
