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Simple, fast, and incredibly delicious, this recipe for Grilled Mahi Mahi with Fresh Corn and Avocado Salsa is the perfect healthy anytime meal.
Mahi-mahi, also known as dorado, is a mild, sweet-tasting fish perfect for grilling, searing, or baking. Its white, firm texture takes seasoning or marinating well, and makes it suitable for virtually any recipe, since the fillet will not break apart during cooking. Here at Sizzlefish, our Mahi-mahi is caught in the Pacific off the coast of Ecuador and is listed by Seafood Watch as a good alternative making it a safe and delicious addition to your meals.
This recipe for Grilled Mahi Mahi with Fresh Corn and Avocado Salsa could not be easier or a more perfect celebration of fresh summer cuisine. We absolutely love meals that come together like this. We simply seasoned the mahi-mahi fillets with a vibrant mix of warm spices, placed then on the grill alongside the fresh corn on the cob, then chopped everything for the salsa and dinner is done. Mahi-mahi is an incredibly easy fish to grill. Seriously, if you are at all afraid to grill fish, this is the fillet you should try first. Its texture is perfect for holding up to those grill grates. With just a few minutes on either side on the grill, you will have the most perfectly moist, flaky fillets that pair so well with the cool fresh vegetables in this corn and avocado salsa.
4 Sizzlefish Mahi Mahi Fillets
1 tablespoon Olive Oil
2 tsp Ground Cumin
1 tsp Chili Powder
1 tsp Paprika
1 tsp Garlic Powder
1/2 teaspoon Kosher Salt
1/4 teaspoon Freshly Ground Black Pepper
2 Ears Corn on the Cob, shucked
1 Jalapeno Pepper, seeded small diced
1 Avocado, small diced
1 Red Pepper, finely diced
1/4 cup Finely Diced Purple Onion
1 Garlic Clove, minced
1 Lime, zested and juiced
Salt, to taste
Pepper, to taste
Fresh Cilantro (optional)
For Corn Salsa
Heat the grill to medium-high and allow to warm up.
In a small bowl, combine the cumin, chili powder, paprika, garlic powder, salt, and pepper. Mix well to combine
Pat the mahi-mahi fillets dry and place in a dish. Evenly coat the fillets with olive oil. Next, evenly distribute the seasoning mix over the fillets.
Place the seasoned fillets on the heated grill and cook about 4 minutes on each side or until the fillets reach an internal temperature of 145° F.
While the mahi-mahi fillets are on the grill, place the corn on the cob on the grill and cook for about 8 minutes, turning the corn to cook evenly.
To prepare the salsa, cut the corn kernels off the cob and place in a large bowl.
Next, add the jalapeno, avocado, red pepper, red onion, garlic, lime zest with the juice, salt, and pepper to the corn. Toss to combine.
Serve the grilled mahi-mahi fillets over the corn and avocado salsa and garnish with fresh cilantro.