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Mahi-Mahi With Blood Orange, Avocado And Red

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Ingredients

Adjust Servings:
1 1 cara cara oranges or 1 regular orange
1/2 cup cubed avocado 1/3 inch cubes
1/3 cup chopped red onion
2 teaspoons minced red jalapeno chiles, to taste remove seed and membrane for less heat
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 mahi mahi fillets 6 ounce each

Nutritional information

316.5
Calories
103 g
Calories From Fat
11.5 g
Total Fat
1.8 g
Saturated Fat
148.9 mg
Cholesterol
183.5 mg
Sodium
13.9 g
Carbs
4.6 g
Dietary Fiber
7.7 g
Sugars
39.4 g
Protein
345 g
Serving Size

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Mahi-Mahi With Blood Orange, Avocado And Red

Features:
    Cuisine:

    from Palm Beach Post newspaper

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Mahi-Mahi With Blood Orange, Avocado and Red Onion Salsa, from Palm Beach Post newspaper, Delicious! I also used a regular orange. My husband doesn’t like cilantro so I didn’t add any, but if I make it again for just me I will definitely add some and maybe mango and/or pineapple. Excellent presentation, looks much more difficult than it is…my husband thought I slaved away in the kitchen! :


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    Steps

    1
    Done

    Using a Small Sharp Knife, Cut Peel and White Pith from Orange, Working Over Small Bowl, Cut Between Membrane to Release Segments.

    2
    Done

    Add Avocado, Onion, Jalapeo and Lime Juice to Bowl With Orange; Stir Gently to Blend. Season Salsa to Taste With Salt.

    3
    Done

    Heat Oil in Heavy Medium Skillet Over Medium-High Heat. Sprinkle Fish With Salt and Pepper. Add Fish to Skillet and Saut Until Brown and Cooked Through, About 5 Minutes Per Side.

    4
    Done

    Place One Fillet on Each of the 2 Plates. Spoon Salsa Over Fish and Serve.

    Avatar Of Dylan Hamilton

    Dylan Hamilton

    Cocktail creator crafting unique and flavorful drinks that delight the senses.

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