Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa
A fresh and vibrant dish combining pan-seared mahi-mahi fillets topped with a colorful salsa made from blood orange, creamy avocado, and red onion. The citrus-forward salsa perfectly complements the mild, flaky fish.
2 servings
22 min
Ingredients
- •1 whole blood orange
- •½ cup avocado
- •⅓ cup red onion
- •2 teaspoons red jalapeño
- •2 teaspoons lime juice
- •2 teaspoons olive oil
- •2 fillets mahi-mahi
Cooking Instructions
- 1.
Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.
10 min
- 2.
Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
10 min
- 3.
Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.
2 min
