Grilled Mahi-Mahi with Summer Corn Salsa

Grilled Mahi-Mahi with Summer Corn Salsa
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Grilled Mahi-Mahi with Summer Corn Salsa
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
  • 3 cups shredded red cabbage
  • 1/4 cup sliced red onion
  • 2 tablespoons diced jalapeño
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 Avocado (cut into small chunks)
  • 2 limes
  • 1/4 cup minced cilantro
  • 4 ears of corn (shucked)
  • 1 pound mahi-mahi filets (1 inch thick)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
Servings: servings
Instructions
  1. In a bowl, toss cabbage, red onion, jalapeño, vinegar, 2 tablespoons olive oil, sugar, 1/2 teaspoon cumin, and 1/4 teaspoon salt.
  2. In a separate bowl, lightly toss avocado, juice of one lime, and cilantro. Cover and place both bowls in fridge.
  3. Preheat grill to high. Place corn on grill and cook, turning often until charred on all sides, about 10 minutes. Set aside to cool.
  4. Gently pat fish fillets with a kitchen towel and sprinkle with 1/2 teaspoon cumin, cayenne, 1/4 teaspoon salt, and pepper. Brush fillets with 1 tablespoon olive oil. Place on grill until edges are opaque and the flesh releases easily, about 4 minutes per side. Let rest skin side up on a plate.
  5. Cut corn kernels off the cob and mix into the avocado salsa. Cut second lime into wedges. Plate fish with the cabbage salad and corn/avocado salsa. Serve with lime wedges.
Recipe Notes

Note: Catfish and halibut would make good substitutes for mahi-mahi in this recipe

Per serving: 356 calories, 22 grams fat (4 grams saturated fat), 19 grams total carbohydrates, 6 grams fiber, 24 grams protein.