HGROKIT
Active Member
Fast , tasty and great presentation.
GRILLED MAHI-MAHI WITH AVOCADO-MELON SALSA
Jamaican jerk seasoning a blend of chiles, thyme, garlic, onion, and spices gives the grilled fish a reddish-brown finish. It's a supermarket staple now; look for it in the spice aisle.
1 small avocado, diced
1 cup 1/3-inch cubes cantaloupe
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3/4 teaspoon grated lime peel
4 6-ounce mahi-mahi fillets (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons Jamaican jerk seasoning
Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.
Makes 4 servings.
Bon Appétit
June 2004
GRILLED MAHI-MAHI WITH AVOCADO-MELON SALSA
Jamaican jerk seasoning a blend of chiles, thyme, garlic, onion, and spices gives the grilled fish a reddish-brown finish. It's a supermarket staple now; look for it in the spice aisle.
1 small avocado, diced
1 cup 1/3-inch cubes cantaloupe
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3/4 teaspoon grated lime peel
4 6-ounce mahi-mahi fillets (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons Jamaican jerk seasoning
Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.
Makes 4 servings.
Bon Appétit
June 2004
