Grilled Mahi Mahi with Avocado Salad

As a part of eating healthy, my husband and I try to eat fish once or twice a week. I am somewhat particular about what fish I will eat, though.  I tend to prefer fish with a mild flavor – and no sign of skin whatsoever!  So, we eat a lot of haddock, tilapia, and mahi mahi.

I recently discovered that my grocery store has a large section of individually packaged frozen fish fillets.  You may be thinking that it is better to buy fresh fish instead of the frozen fillets – I thought so, too, at first.  However, upon close examination of some of the fish in the refrigerated case, I saw “pre-frozen” on many of the labels.  In other words – “we will charge you more to thaw the fish for you.” The frozen fish is more reasonably priced, and doesn’t have been be used the same day, which is handy.

So, this weekend I decided to make some mahi mahi. The weather was warm and I decided I would rather grill outside than use my oven inside.  So, I whipped up a quick marinade and cooked the fish on the grill with some fresh corn that I had found at the store. I also used some of the same flavors from the marinade to create a fresh avocado salad to serve over the fish.  The combination was fresh, delicious, and healthy.

The nutrition information for this dish is hard to calculate because it greatly depends on the type and amount of fish you choose to use.  In general, most fish is fairly good for you – and this preparation doesn’t add too much additional fat.  So, I’m confident that it’s moderately healthy – even without the nutrition facts.  You can vary the amount of marinade you make based on the amount of fish you have. This recipe will work well for about 10-12 ounces of fish.

Marinade Ingredients:

  • Juice from 1/2 lemon
  • Juice from 1/2 lime
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons cilantro, chopped
  • 1 clove garlic, minced
  • 1 teaspoon jalapeño, minced
  • 1 1/2 teaspoons cumin
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Directions for Preparing the Fish:

Combine all of the marinade ingredients in a small bowl.  Place the fish in a small dish and pour the marinade over the fish.  Turn the fish over a few times to evenly coat with the marinade. Refrigerate for at least 30 minutes.

Preheat the grill to medium heat.  Grill the fish for about 3-4 minutes on each side, depending on the thickness.  The fish should flake easily with a fork, but should not be dry.

Avocado Salad Ingredients:

  • 1 avocado, diced
  • Juice from 1/2 lemon
  • Juice from 1/2 lime
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup of quartered grape tomatoes
  • 1 tablespoon jalapeño, minced
  • 1 tablespoon cilantro, chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Avocado Salad Directions:

While the fish marinates, prepare the salad. Place the diced avocado in a medium bowl.  Immediately squeeze the lemon and lime juice over the avocado to keep it from browning.  Add the black beans, tomatoes, jalapeno, and cilantro.  Season with salt and pepper. Stir to evenly combine all of the ingredients.

Serve the fish topped with the avocado salad.

13 Responses to Grilled Mahi Mahi with Avocado Salad

  1. I love mahi mahi. It is such a hearty fish. The creamyness of the avocado works so well with it, and the fresh flavors you used make me think of a beach vacation! Wonderful.

  2. I use frozen tilapia a LOT. I can buy it in large quantities, for little price and so far it hasn’t let me down.

    I love your salsa, I’ll have to use this!

  3. the healthy protein and fat from the mahi mahi, the vitamins and minerals and antioxidants from the tomatoes, the great complex carb, fiber, and protein from the beans, the omega-3 fatty acids from the avocado…don’t need to worry about the nutition, this is a nutritional powerhouse!!!

  4. I love your blog! I just found it today and i’ve already gotten some good ideas from it. We actually have a lot in common! I have a cooking/baking blog (not as nice as yours though!), and I am also a database/web developer/programmer. :) Just thought I’d say hi!

  5. Wow.. What a beautiful and health dish. I don’t cook a lot of fish usually because of the smell. NY Apartments are too small and with not a lot of ventilation, but I love fish. Sometimes it’s worth the smell.

  6. Mahi Mahi is one of my favorite fish….and in my house you will always find avocados!
    This recipe looks delicious.

  7. I made this last night for my little family and it was so delicious!! My husband said it was the best meal we have eaten in months!! I changed the amount of lime and lemon juice to a whole of each in the marinade.
    I served it over quinoa cooked in a 1 cup of pineapple juice and 1 cup of cocnut milk (both organic) and juice of 1/2 lime with a dash of kosher salt. The sweet quinoa and the citrus/spice of the avocado salsa was awesome together…no left overs with this meal we ate it all and didn’t have that heavy tired feeling afterwards. Very fresh and delicious. I found your blog from foodgawker and am very excited to try some of your other recipes. Thank you!!