Mahi-Mahi With Blood Orange, Avocado and Red Onion Salsa

Total Time
30mins
Prep 10 mins
Cook 20 mins

from Palm Beach Post newspaper

Ingredients Nutrition

Directions

  1. Using a small sharp knife, cut peel and white pith from orange, Working over small bowl, cut between membrane to release segments.
  2. Add Avocado, onion, jalapeño and lime juice to bowl with orange; stir gently to blend. Season salsa to taste with salt.
  3. Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
  4. Place one fillet on each of the 2 plates. Spoon salsa over fish and serve.
Most Helpful

5 5

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! :)

5 5

This recipe turned out wonderful! I used a regular orange, bell pepper instead of jalapeno, and added mango. It was great! Thank you!!

5 5

This was even better than it sounded. Had to use a navel orange as that's all I could find. It still cames out great. I added some extra o.j. as the salsa was a bit dry. I also added some fresh cilantro, as that's our preference. I will definatly make this again.