Mahi-Mahi with Avocado Salsa

I make fish a lot. What can I say? I'm a big sucker for fish. And when that fish is fresh, wild-caught, and organic, it's on, baby. When I was growing up, my mom often fried thinner fishes, like tilapia and rockfish, and served them with a rice that was peppered with tons of fresh dill. I prefer to save the grains for a side dish and instead use meatier fishes like mahi-mahi and hallibut with a thick, chunky salsa like this one.

I found this recipe on the Cooking Light website, and I just loved it. The combination of flavors is perfect. The fish is well, but delicately, seasoned, and the salsa that accompanies it is full of incredible freshness. Not to mention, I was totally in the mood for avocado. Who am I kidding? I'm always in the mood for avocado. If you click the link, you'll see they made the salsa a little finer than I did but I prefer a more thick, rustic salsa. I also chose not to use chilies as I didn't have a pair of gloves on hand and hate the way they make your hands taste spicy for days (that's right, I'm a nail-biter!). The recipe called for grilling the mahi-mahi but I just broiled it because I don't have a grill, and it turned out wonderfully. I definitely recommend it if you want something that packs a punch but is still light enough to be eaten outdoors in the summertime. This is also my entry for this week's Weekend Herb Blogging, hosted by the lovely Maninas from Maninas: Food Matters.

P.S. My apologies for being M.I.A. the last two weeks, I was wrapping up finals, which is also why I didn't participate in last month's Daring Baker's Challenge. The good news is, with school over, I have a lot more free time so you can anticipate more frequent posts.

Mahi-Mahi with Avocado Salsa
from Cooking Light
serves 4

Ingredients:
Salsa
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

Mahimahi
1 1/2 pounds mahimahi, 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

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.

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

Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side. Serve the fish with the salsa on top.

Nutrition:
(serving size: 1 piece of fish and about 1/2 cup salsa)
CALORIES 284; FAT 12g (sat 2g,mono 8g,poly 2g); PROTEIN 33g; CHOLESTEROL 125mg; CALCIUM 49mg; SODIUM 438mg; FIBER 5g; IRON 3mg; CARBOHYDRATE 12g