Here’s a simple fish dish that’s great for summer because of it’s citrus avocado salsa. The original recipe calls for salmon, but we used Mahi Mahi, which turned out swimmingly! The citrus salsa also goes pretty well with grilled vegetables — we had asparagus on hand. Overall, it’s a nice, light dish that comes together quickly and is perfect for a weekday.
Citrus-glazed Mahi Mahi with Avocado Salsa
Four 6-ounce Mahi Mahi salmon filets
1 1/2 tablespoons olive oil
4 tablespoons fresh orange juice
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
1 large avocado, diced
1/2 cup diced red onion
1 orange, diced
1 jalapeño pepper, seeded, ribs removed, and diced OR 1/8 teaspoon cayenne pepper
2 teaspoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons fresh cilantro, minced
Kosher salt and black pepper to taste
In a baking dish, combine the olive oil and the orange juice. Lay Mahi Mahi in it and turn to coat. In a small bowl, combine the salt, onion powder, paprika, black pepper, allspice, and cayenne pepper. Sprinkle over each side of Mahi Mahi filets. Set aside to marinate for 30 minutes.
In a small bowl combine the avocado, red onion, orange, jalapeno, and cilantro. Season with salt and pepper to taste. Cover and chill.
Heat a large skillet over medium-high and lightly coat with olive oil or vegetable cooking spray. Add the Mahi Mahi and cook for 4-5 minutes; turn and cook on the other side for 2-3 minutes or until fish flakes easily. Serve with chilled avocado salsa. Makes 4 servings.