4 tablespoons lime juice (2 or 3 limes)

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 teaspoon sea salt

2 cups corn kernels, fresh or frozen

1 cup canned black beans, rinsed and drained

1 small red onion, finely chopped

¼ cup finely chopped roasted red peppers (see opposite)

3 tablespoons finely chopped cilantro

4 mahi-mahi fillets (4—6 ounces each)

1 semi-ripe Hass avocado, cut into ½-inch cubes

 

Whisk 3 tablespoons of the lime juice, 1 tablespoon of the olive oil, and ½ teaspoon of the salt together in a large bowl. Stir in the corn, beans, onion, roasted peppers, and cilantro. Cover with plastic wrap and refrigerate until serving (the salsa can be made up to 12 hours in advance).

 

Place the fish fillets on a work surface and sprinkle with the remaining 1-tablespoon lime juice and remaining ½ teaspoon salt. Heat the remaining 1-teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the fish skin-side down and cook until golden brown, 4 to 6 minutes. Use a thin metal spatula to flip the fillets and cook on the other side until golden brown, another 4 to 6 minutes. Remove from the heat and set aside.

 

Add the avocado to the salsa and gently stir to combine. Place one fillet on each plate and top with some salsa. Serve hot.

Serves 4 

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Printable version

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Original recipe

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