Description
This vibrant Citrus Mahi Mahi with Avocado Salsa recipe features tender, marinated fish fillets grilled to perfection and topped with a refreshing salsa of avocado, orange, and mango. Served over arugula and garnished with lime, this dish offers a burst of tropical flavors and a healthy, satisfying meal that’s perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Units
Scale
For the Fish:
- 4 pieces Mahi Mahi fish
- 1 tablespoon extra-virgin olive oil
- 1/4 cup fresh orange juice
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 teaspoon black pepper
For the Avocado Salsa:
- 1 large ripe avocado or two small, diced
- 1/3 cup diced red onion
- 1/2 cup diced cherry tomatoes
- 1 orange, segmented and diced
- 1/3 cup diced mango or pineapple
- 2 teaspoons lime juice
- 1 tablespoon fresh squeezed orange juice
- 1 large bunch fresh cilantro, roughly chopped
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- 1/8 teaspoon cayenne pepper (optional)
For Serving:
- 1 lime, sliced into wedges
- 1 cup arugula
- Drizzle of olive oil
- Salt and pepper to taste
Instructions
- Marinate the Fish: In a large shallow bowl, mix together the sea salt, garlic powder, paprika, cayenne pepper, and black pepper. Rub the spices over the fish fillets. Pour the extra-virgin olive oil and orange juice over the fillets and rub lightly until evenly coated. Cover and refrigerate the fish to marinate for at least 30 minutes, or up to 2 hours, to allow the flavors to infuse.
- Prepare the Avocado Salsa: In a medium mixing bowl, combine the diced avocado, red onion, cherry tomatoes, segmented orange, diced mango or pineapple, lime juice, orange juice, cilantro, salt, black pepper, and cayenne pepper if using. Mix gently to combine without mashing the avocado. Taste and adjust seasoning with more salt, pepper, or lime juice as needed. Set aside.
- Grill the Fish: Lightly oil your grill grates or grill pan and place it over high heat. Once hot, add the marinated fish fillets and grill over medium heat for 4-5 minutes per side, depending on thickness, until the fish is opaque, flaky, and reaches an internal temperature of 160ºF.
- Assemble and Serve: Arrange a bed of arugula on each serving plate and drizzle with olive oil and a sprinkle of sea salt. Place the grilled Mahi Mahi fillets on top of the arugula, then generously spoon the avocado salsa over the fish. Garnish with lime wedges and drizzle with extra lime juice just before serving.
Notes
- For best results, marinate the fish for the full 2 hours if time allows for deeper flavor.
- You can substitute pineapple for mango in the salsa for a different fruity twist.
- This dish can also be cooked using a stovetop grill pan or broiled in the oven if a grill is not available.
- Be gentle when mixing the avocado salsa to keep the pieces intact and fresh in appearance.
- Fresh wild-caught Mahi Mahi yields the best flavor and texture.
Nutrition
- Serving Size: 1 fillet with salsa (approx 250g)
- Calories: 320
- Sugar: 8g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 72mg
