Grilled Mahi Mahi With Avocado-Chile Salsa

Grilled Mahi Mahi With Avocado-Chile Salsa
Photo: Leigh Beisch

Prep: 15 minutes; Cook: 12 minutes; Marinate: 20-30 minutes. This salsa can be served with any grilled seafood, poultry, or meat. Choose the kind of chile you use based on how much heat you like. Serrano chiles are hotter than jalapeño peppers; if you want more kick, don't remove the seeds. Make sure you wear gloves when handling hot peppers.


Makes 4 servings (serving size: 1 piece of fish and about 1/2 cup salsa)

Nutritional Information

Calories 284
Fat 12 g
Satfat 2 g
Monofat 8 g
Polyfat 2 g
Protein 33 g
Carbohydrate 12 g
Fiber 5 g
Cholesterol 125 mg
Iron 3 mg
Sodium 438 mg
Calcium 49 mg


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


1. Combine all of the ingredients in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic), and mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container.

2. In a deep, nonreactive dish (glass, stainless steel, or glazed ceramic), marinate the fish with the other ingredients for 20-30 minutes before grilling.

3. Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side.

4. Serve the fish with the salsa on top.


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