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Mahi-Mahi With Blood Orange, Avocado and Red Onion Salsa
from Palm Beach Post newspaper
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1 cara cara
or 1 regular
(1/3 inch cubes)
teaspoons minced red jalapeno chiles, to taste (remove seed and membrane for less heat)
fresh lime juice
mahi mahi fillets
(6 ounce each)
Using a small sharp knife, cut peel and white pith from orange, Working over small bowl, cut between membrane to release segments.
Add Avocado, onion, jalapeño and lime juice to bowl with orange; stir gently to blend. Season salsa to taste with salt.
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.
Place one fillet on each of the 2 plates. Spoon salsa over fish and serve.
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