Have I mentioned (lately) how much I love fish? Or seafood in general, for that matter? And I especially love anything fish topped with tomato, avocado & cilantro. Yum! K & I decided to do a week of detox-diet after my gluttonous indulgent birthday week. And this delicious little meal was the first to grace our plates, to start the week off right. It’s healthy, and it’s a great light meal for summer too!! If you’re looking for a great fish recipe that won’t rack up the calories (or the pounds) you should definitely give this one a try before summer’s over.
Mahi Mahi with Tomato-Avocado Salsa
Ingredients
Tomato-Avocado Salsa
- 2 medium tomatoes, chopped (1 1/2 cups)
- 2 green onions, thinly sliced (2 tablespoons)
- 1 medium avocado, peeled, coarsely chopped
- 1 small jalapeño chile, seeded, finely chopped
- 1/4 cup chopped fresh cilantro
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
Fish
- 1 1/2 lb mahi mahi or other firm fish steaks, 3/4 to 1 inch thick
- 2 tablespoons olive or vegetable oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper (cayenne)
- 1 clove garlic, finely chopped
Preparation
- In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.
- If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
- Turn oven broiler on High. Remove fish from marinade and place on foil-lined baking sheet. Broil for 7 minutes, then turn broiler to Low for 3 more minutes (to prevent garlic from burning on top of fish). Remove from oven and serve with salsa.
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