Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa

Ingredients

• Mahi Mahi Fillets

  Boneless, Wild Caught, Skinless - Giant

  6 oz or 170g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Avocados

  Raw, All commercial varieties

  ½ cup, cubes or 75g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Oranges

  Raw, all commercial varieties

  1 fruit or 131g

• Lime juice

  Raw

  2 tsp or 10g

Directions

1. Finely chop jalapeno, removing seeds. Peel avocado and remove pit. Cut avocado into 1/3-inch cubes.
2. Using a small sharp knife, cut peel and white pith from orange. Working over a small bowl, cut between membranes to release segments. Add avocado, onion, jalapeno, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.
3. Heat oil in a heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
4. Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.

Similar Foods

• Vegan Bean Loaf with Avocado Verde Sauce
• Stuffed Chorizo Burgers with Salsa Verde
• Broiled Salmon with Pineapple Mango Salsa
• Grilled Salmon with Avocado Bruschetta
• Grilled Grouper with Orange and Olives
• Enchiladas with Pumpkin Seed Salsa