Mahi Mahi with Corn and Avocado Salsa

If you’ve been reading my blog, I’m sure you’ve noticed my “New Year” theme of light and healthy GF/DF dishes. Don’t worry, for those of you who aren’t really looking for such lite fare, I will be returning to some warming comfort foods since it is Wintertime shortly. But for now, the healthy, self-improvement meals shall take center stage.

I present to you “Mahi Mahi with Corn and Avocado Salsa.” Mahi Mahi is a lovely, delicate lean fish. “Lean fish” sounds like it’d be pretty bland, doesn’t it? It’s true, but with the spice rub on the Mahi, plus the salsa, this meal is anything but boring.

I have a strong love for cumin. The warm flavor of it is simply delightful. Then adding chili powder to it makes it a little smokey (instant cure for bland fish).

The salsa is a bright and colorful way to spice up a simple fish plate. Sweet corn, creamy avocado, and super fresh-tasting poblano peppers are a perfect pairing with the mild fish.

When cutting the corn off of the cob, I really love to employ a bundt pan. You know, the round cake pan with a hole in the center. Simply place the bottom of the corn cob in the center hole of the bundt pan, and run your knife down the cob, removing the kernels. The kernels will collect in the basin of the bundt pan instead of scattering all over your cutting board. GENIUS!

Here’s how you do it:

Mahi Mahi

  • 4 Mahi Mahi fillets – thawed
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Corn and Avocado Salsa

  • 2 fresh ears of corn, shucked and removed from the cob
  • 1 small poblano pepper – seeded and chopped
  • 1 firm, ripe avocado, cubed
  • ⅓ cup chopped purple onion
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the Salsa

Combine all ingredients in a large bowl. Chill while fish is grilling.

For Mahi

Heat skillet or grill to medium high. In small dish, combine olive oil, cumin, chili powder, salt and pepper. Brush on to uncooked mahi fillets. Cook about 4 minutes on each side (depending on thickness of the fillet), until cooked through and fish flakes easily. Serve with Salsa! Recipe Credit


 

You don’t have to be on a diet to love this meal!

Happy cooking,

Laura

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One Comment Add yours

  1. brendamj says:

    The Bundt pan idea is amazing, so clever.

    Liked by 1 person

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