This Citrus Mahi Mahi with Avocado Salsa is such a great light and healthy Summer dish! The creamy avocado, fresh orange juice, and delicious smoky grilled fish is such a flavorful combination.
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
For the Fish:
4 pieces Mahi Mahi fish
1 tablespoon extra-virgin olive oil
1/4 cup fresh orange juice
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper (optional
1/4 teaspoon black pepper
For the Avocado Salsa:
1 large ripe avocado (or two small), diced
1/3 cup diced red onion
1/2 cup diced cherry tomatoes
1 orange, segmented and diced
1/3 cup diced mango or pineapple
2 teaspoons lime juice
1 tablespoon fresh squeezed orange juice
1 large bunch fresh cilantro, roughly chopped
1/2 teaspoon salt, more to taste
1/2 teaspoon black pepper, more to taste
1/8 teaspoon cayenne pepper, opti0nal
1 lime, sliced into wedges for serving
1 cup arugula
Drizzle of olive oil
Salt and pepper, to taste
In a large shallow bowl mix together the fish spices and rub over fish. Pour olive oil and orange juice over the fish and rub lightly until coated. Cover and place in the fridge to marinate for at least 30 minutes or up to 2 hours.
In a medium mixing bowl, combine all ingredients for the avocado salsa. Mix well and set aside. Taste and adjust seasoning as desired.
Oil your grill grates or your grill pan and place on the stove over high heat. Once hot, cook fish over medium heat for 4 or 5 minutes on each side, depending on thickness. Fish should be opaque, flaky and reach an internal temperature of 160ºF.
To serve: lay down a bed of arugula with drizzled olive oil and sea salt. Place cooked fish on the arugula and top with a generous amount of avocado salsa. Garnish with lime wedges, and drizzle with lime juice right before serving.