February 3, 2011

Mahi-Mahi with Orange & Avocado Salsa

Here's a healthy dinner idea with a punch of fresh flavors that can be made in under 30 minutes. What makes this salsa unique is an unexpected and refreshing addition of mint. Often under-utilized, mint is has an aromatic, sweet flavor with a cooling aftertaste. Creamy avocado, acidic/sweet oranges, spice, and a lovely herbal note top a seared piece of juicy fish. Can it get any better?

I often use mint to spruce up tap or sparkling water(when I'm feeling fancy) with the addition of cucumber or lime. Try it at your next dinner party, date night, or brunch. Now for a collective...ahhh!

Mahi-Mahi with Orange & Avocado Salsa
2 6-ounce mahi-mahi filets
2 cloves of garlic, minced
juice of 1 lime
salt and pepper
2 tablespoons olive oil

For the Salsa:
1 blood orange, cut into supremes(see how, here)
1 avocado, cut into 1/2 inch cubes
1/4 cup red onion, chopped
2 teaspoons jalapeƱo or serrano pepper, minced
2 tablespoons mint, chopped
juice of 1 lime
salt and pepper

Marinate the fish over night with the garlic, juice of one lime, salt and pepper.

To make the salsa, combine all ingredients in a bowl. Gently stir to combine and set aside.

Heat a large non-stick skillet over medium-high heat. Add the 2 tablespoons of olive oil to the pan . Scrape off any loose garlic pieces from your fish(they'll burn and turn bitter once seared). Place your marinated fish in the pan and sear both sides for 4-5 minutes or until cooked through.

Plate your fish and top with the orange and avocado salsa.

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