Grilled Mahi-Mahi with Avocado-Corn Salsa
Mahi-mahi goes perfectly with this easy-to-make avocado-corn salsa.
Serves: Serves 4 as an appetizer
- 1 tablespoon each: chile powder, ground cumin, and ground coriander
- 4 mahi-mahi fillets, about 8oz (225g) each (or substitute salmon, halibut, or cod fillet)
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 2 ears corn, shucked
- 1 ripe but firm California avocado, pitted, peeled, and diced small
- Juice of 3 limes (about 1/3 cup)
- 1/4 cup roughly chopped fresh cilantro
- 3 tablespoons olive oil
- 1 teaspoon minced jalapeño or other fresh chile pepper of your choice
- Kosher salt and freshly cracked black pepper to taste
- Blanch the corn for the salsa: On the stove top, bring a large pan of salted water to the boil. Cook the ears for 2 minutes, drain, and cut the kernels off the cobs (should yield about 1 cup of kernels).
- Combine the salsa ingredients in a medium bowl and mix gently but thoroughly. Cover with plastic wrap and refrigerate until serving time.
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), you're ready to cook.
- Combine the chile powder, cumin, and coriander in a small bowl and mix well. Rub the fish fillets on both sides with oil, sprinkle generously with salt and pepper, and rub all over with the spice mixture. Put the fillets over the coals and cook until just opaque all the way through (5-6 minutes per side). To check for doneness, poke the fish with your finger to test its firmness level (see The "hand method"); if you're unsure, make a cut in one of the fillets at its thickest point to be sure it is just opaque all the way through.
- When the fish is done, put a fish fillet on each plate, top with a spoonful of the salsa, and pass the remaining salsa on the side.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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