Ingredients
-
1
-
1/2
-
1/3
-
2
-
2
-
2
-
2
-
-
-
-
-
-
-
-
Directions
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. |
