Health

Grilled Mahi Mahi With Avocado-Chile Salsa

Grilled Mahi Mahi With Avocado-Chile Salsa Photo: Leigh Beisch

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
  • 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

Preparation


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.



    Prep: 15 minutes; Cook: 12 minutes; Marinate: 20-30 minutes. 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. Make sure you wear gloves when handling hot peppers.
  • Yield: Makes 4 servings (serving size: 1 piece of fish and about 1/2 cup salsa)

Nutritional Information

Calories per serving: 284
Fat per serving: 12g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 8g
Polyunsaturated fat per serving: 2g
Protein per serving: 33g
Carbohydrate per serving: 12g
Fiber per serving: 5g
Cholesterol per serving: 125mg
Iron per serving: 3mg
Sodium per serving: 438mg
Calcium per serving: 49mg