Grilled Mahi-Mahi with Avocado Salad

When I saw this recipe on Vintage Victuals, it was still early March and a little chilly, but I knew it would be perfect for warmer weather and meals eaten on the patio. Mahi-mahi is a great, firm, mild white fish. If you like chicken but are looking to eat more seafood, mahi-mahi would be a great transition. Joe also likes it because it works well on the grill and doesn't fall apart like some flaker fishes. This meal is pretty self-explanatory. I forgot the cilantro and added a few shakes of cayenne pepper to spice up the avocado salad. Also, my Cajun seasoning is a little salt-heavy, so make sure you watch that. Enjoy this great, light meal on a beautiful spring day with a beer or glass of white wine.

Mahi Mahi with Avocado Salad

source: Vintage Victuals

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon cajun seasoning
4 4-ounce fillets of mahi mahi
2 large, ripe avocados, peeled and diced
1 cup corn kernels, cooked (fresh, frozen, or canned)
1 16-ounce can black beans, drained and rinsed
1/4 cup red onion, diced
1 medium tomato, diced
1 medium green bell pepper, diced
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
Salt and pepper to taste

Preparation

Preheat your grill or grill-pan to medium-high heat. Brush the fillets with the olive oil and sprinkle both sides with the cajun seasoning. Grill for about 4-5 minutes on each side, until the fish is cooked to your desired doneness and nicely browned.

Meanwhile, combine in a bowl the avocado, corn, black beans, red onion, tomato, bell pepper, cilantro, and lime juice. Season to taste with salt and pepper (and cayenne pepper) and toss to combine.

Top each fillet with a serving of the avocado salad, and serve immediately.