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

Ingredients

• 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, florida

  1 fruit or 141g

• Lime juice

  Raw

  2 tsp or 10g

• Mahi Mahi Fillets

  Boneless, Wild Caught, Skinless - Giant

  6 oz or 170g

Directions

1. Finely chop jalapeno, removing seeds. Peel avocado and remove pit. Cut avocado into 1/3-inch cubes.
2. Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeo, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.
3. Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and saut 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.

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