On any June evening, pair a white Pinot Noir with this delicious grilled mahi mahi meal! With a side of avocado-chile salsa for a perfect evening in the sun!
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
Here’s how to make it:
Begin by combining all of the salsa ingredients in a large, nonreactive bowl (preferably glass or stainless steel, or glazed ceramic), and mix gently with a spoon. You can also prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container until ready to serve. After doing so, in a deep non reactive dish, marinate the fish with the olive oil, lime juice, kosher salt and black pepper for 20-30 minutes before grilling. When ready to grill, grill it over coals or on a grill, or simply cook it under a broiler for 6-8 minutes on each side.
After that serve it with the delicious avocado-chile salsa and enjoy your dinner!
This recipe was found on MyRecipe.com
