Mahi Mahi With Blood Orange, Avocado and Shallot Salsa
Mahi Mahi is without a doubt one of my favorite fish to eat. I was introduced to it on a trip to Aruba in 2002. The flesh is mild, white and firm and works with light to spicy seasonings. Even the pickiest fish eaters should enjoy Mahi Mahi. Here’s a photo of what a Mahi Mahi looks like right out of the ocean, followed by a really nice summer recipe.
SERVES 4
- 2 blood oranges
- 1 cup cubed avocado (1/4 inch cubes)
- 2/3 cup chopped shallots (or small diced)
- 4 teaspoons minced red jalapeno chiles, to taste (remove seed and membrane for less heat)
- 4 teaspoons fresh lime juice
- 4 teaspoons olive oil
- 4 mahi mahi fillets (4-6 ounces each)
- salt and pepper to taste
- Using a small sharp knife, (segment the orange) cut the peel and white pith from the orange. Working over a small bowl so you catch the juice, cut between the membrane to release the segments.
- Add Avocado, shallots, jalapeño and lime juice to the bowl with the orange; stir gently to blend. Season salsa to taste with salt.
- Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until lightly browned and cooked through, about 5 minutes per side.
- Place one fillet on each plate. Spoon salsa over fish and serve.
Note: If you can’t find blood oranges, substitute regular oranges and add 2 more teaspoons of lime juice to counteract the sweetness.
Serving Suggestion: A Mesculin Salad with a Light Vinaigrette and Cous Cous.