So nice, they named it twice, and equally so easy to prepare! Topped with a zesty Florida citrus and avocado salsa, this gorgeous fish is that much more delectable. You'll wish every bite didn't have to end.
2 Tbsp. Olive Oil
Lime wedges
Florida Citrus and Avocado Salsa:
1 Avocado, ripe but firm, diced
1 Tomato, diced
1 Florida Orange, cut in segments
¼ Cup Fresh Cilantro
½ Red Onion, sliced
2 tsp. Key Lime juice
¼ Cup Extra Virgin Olive Oil
1 Jalapeño, thinly sliced
Mix all salsa ingredients in a bowl and refrigerate until ready to use.
Pat Mahi Mahi dry using paper towel, and drizzle generously with olive oil. Season with salt and pepper.
Heat a grill to medium-high heat and place fish on the grill. Cook for 2-3 minutes per side depending on thickness.*
Squeeze lime juice on top before placing on plates and serve with Citrus-Avocado Salsa on top.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F
