5. Mahi-Mahi with Chili-Avocado Salsa
INGREDIENTS – Mahi-Mahi
1-½-lbs. Mahi-Mahi, cut into 4-pieces.
1-tablespoon extra-virgin olive oil.
1-lime, juiced.
½-teaspoon kosher salt
½-teaspoon freshly ground black pepper, to taste.
INGREDIENTS – Salsa
1-ripe avocado, sliced.
2-plum tomatoes, chopped.
1-cup sliced the red onion.
1-jalapeño pepper, seeded and minced.
½- cup minced fresh cilantro.
1-lime, juiced.
½-teaspoon crushed Himalayan pink salt.
METHOD
Take a large mixing bowl and combine all of the salsa ingredients – whisk to combine and set aside. Prepare the salsa a few hours before your grill the fish and give it time for the flavors to mingle, store in the fridge until you’re ready to grill.
Heat a charcoal barbeque or gas grill till hot. Grill the fish for 6-minutes on each side, frequently turn to avoid burning. Serve the fish topped with salsa.
COOKING TIP: Always store marinated fish in a nonreactive dish instead of plastic Tupperware. Plastic bowls contain phytoestrogens that leach out into food over time. Keep your family safe and choose a glass, ceramic, or stainless steel dish.