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Grilled Mahi Mahi with Tomato-Orange Salsa Recipe

Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: duck, tomato-orange salsa
Servings: 4 servings

Ingredients

For the Salsa

  • 2 medium tomatoes diced
  • 1 orange peeled and diced
  • 1 jalapeno pepper seeded and finely diced
  • ¼ cup red onion diced
  • 2 cloves garlic minced
  • 2 tablespoons fresh cilantro chipped
  • 2 tablespoons fresh lime juice
  • salt and pepper to taste

For the Mahi Mahi

  • 4 mahi mahi filets 6 oz each
  • 2 tablespoons olive oil to coat the fish
  • salt and pepper to taste

Instructions

For the Salsa:

  • In a medium-sized bowl, combine diced tomatoes, diced orange, diced jalapeno pepper, diced red onion, minced garlic, and chopped cilantro.
  • Add fresh lime juice and season with salt and pepper to taste.
  • Mix well, and let the salsa sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
  • Before serving, taste and adjust the seasoning as needed.
  • Serve chilled or at room temperature.

For the Mahi Mahi:

  • Coat the fish filets with oil and season with salt and pepper, to taste.
  • Grill the fish until seared on each side.
  • Serve the fish with the tomato-orange salsa.

Notes

Tomato Orange Salsa is a delicious and refreshing salsa that pairs perfectly with grilled fish, such as mahi mahi. The recipe is easy to make and can be prepared in advance.
This salsa is a perfect balance of sweet and sour, with a little bit of heat. The orange and tomato flavors complement each other nicely and the jalapeño adds a nice kick to it. The salsa can be made ahead of time and it will keep in the refrigerator for up to 2 days. 
It's important to keep an eye on the fish while grilling and not to overcook it. Overcooking will make the fish dry and rubbery. A good way to check if the fish is cooked is by using a thermometer, it should reach an internal temperature of 145°F.