INGREDIENTS
Salsa:
1 ripe avocado, cut into 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 tsp. kosher salt
Mahi:
1 1/2 lbs. mahi mahi, cut into 4 pieces
1 TBSP extra-virgin olive oil
1 lime, juiced
1/2 tsp. kosher salt
1/2 tsp. freshly ground
DIRECTIONS
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 to 8 minutes per side.
Top fish with salsa and serve.
