Grilled Mahi-Mahi With Avocado Salsa

Have a serving of bright freshness with this vegetarian dish. Grilled mahi-mahi pairs well with this light avocado salsa topping.

4 Mahi-Mahi fillets, 8 oz. each
1 tbsp olive oil for brushing
2 cups diced avocado
1/2 cup diced red onion, diced
1 cup diced tomatoes, peeled & seeded
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1/2 cup cilantro leaves, finely chopped

In a stainless steel bowl, gently fold all salsa ingredients together so that the avocados are not crushed.

Preheat grill to high heat. Brush the fish fillets with olive oil and let sit for 10 minutes. Then grill the fillets for 3-4 minutes on each side.

To serve, place about 3 tablespoons of salsa on top of each fillet. Decorate the serving plate with cilantro leaves.

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