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Grilled Mahi Mahi W/ Avocado-Chile Salsa

Source of Recipe

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Grilled Mahi Mahi W/ Avocado-Chile Salsa

Myrecipes.com – e-mail
Adapted from Health - March 2006 - Steve Petusevsky,
Makes 4 servings (1 piece of fish and about 1/2 cup salsa)
Prep: 15 minutes; Cook: 12 minutes; Marinate: 20-30 minutes.

This salsa can be served with any grilled seafood, poultry, or meat. Choose the kind of chile you use based on how much heat you like. Serrano chiles are hotter than jalapeño peppers; if you want more kick, don't remove the seeds. Make sure you wear gloves when handling hot peppers.

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
1/8 teaspoon kosher salt

Mahi mahi:
1-1/2 pounds mahi mahi, cut into 4 pieces
1 tablespoon extra-virgin olive oil
1 lime, juiced
1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, to taste

Preparation:
1. 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.

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

3. Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side.

4. Serve the fish with the salsa on top.

One serving (1 piece of fish and about 1/2 cup salsa) equals: Calories 284; Fat 12 g (Satfat 2 g, Monofat 8 g, Polyfat 2 g); Protein 33 g; Carbohydrate 12 g; Fiber 5 g;
Cholesterol 125 mg; Sodium 137 mg