Wednesday, January 15

Grilled Mahi Mahi with Grapefruit & Avocado Salsa

Simple grilled fish gets topped with a bright winter citrus and avocado salsa

Grilled Mahi Mahi with Grapefruit Avocado Salsa

One of the struggles with our healthy eating cleanse is that I'm in the midst of reading all my new cookbooks and have been drooling over recipes that seem to feature every single ingredient that I'm trying to avoid right now. I'd already tried out some recipes from The A.O.C. Cookbook before the cleanse kicked off (like this orange and avocado salad and these bacon-wrapped dates) but had to put the book down once I got to her incredible and decadent meat section. This grilled fish dish is actually inspired by a crudo recipe in the book, but since I'm still working up the courage to try a raw fish recipe at home, I adapted and simplified it significantly. The star here is the grapefruit and avocado salsa, which adds a significant amount of acidity and heat to the meaty grilled fish. The dish has a light summery quality to it, but all the ingredients are actually at their peak in the winter. It's a fresh, healthy way to enjoy fish and fresh produce until the weather warms up.

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Grilled Mahi Mahi with Grapefruit & Avocado Salsa:
For Salsa
  • Slice the top and bottom off of a grapefruit,* then cut off the peel and pith. Working over a bowl, use a pairing knife to slice in between the membrane of each section to remove all the grapefruit segments.
  • All the segments and a little juice should be left in the bowl. Pick out any seeds, and if you have more than 1 tbsp. of juice, strain it off.** Cut each grapefruit segment in half.
  • Add the juice of 1/2 lime and a large pinch of salt to the grapefruit and let sit for a few minutes.
  • Whisk in 3 tbsp. extra virgin olive oil, then stir in 1 finely diced small Persian cucumber, 1 finely diced ripe avocado, and 1 tbsp. minced fresh jalapeno.
  • Check for seasoning and set aside.
For Fish
  • Season both sides of two 6 oz. mahi mahi fillets each with 1 tbsp. grapefruit zest and 1 tbsp. minced cilantro. Ideally, let sit in the fridge for a few hours, then bring to room temperature 30 minutes before cooking.
  • Heat a grill or grill pan to high heat and brush each peice of fish with olive oil and season generously with salt and pepper.
  • Cook fish for 4-5 minutes, or until dark grill marks form and fish loosens from the grill, then flip and cook for another 3-4 minutes, or until fish is just slightly translucent in the center.
  • Let fish rest for a few minutes (fish will continue to cook slightly as it rests) then top with salsa and serve.

Serves two, with some salsa left over
*I used an Oro Blanco, but any type of grapefruit will do.
**I like to squeeze the remaining grapefruit juice in an empty cup and drink it up.