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
How to Make It
Step 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.
Step 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.
Step 3
Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side.
Step 4
Serve the fish with the salsa on top.
