Today is the summer solstice and I’ll tell you what I won’t be doing–standing over a hot stove preparing dinner. We’re going to celebrate 15 hours of daylight by grilling delicious fish and pairing it with fresh ingredients that don’t require cooking.
This salsa serves as a bed of veggies for the Mahi Mahi, and aside from grilling the corn, essentially “cooks” like a ceviche, with a little olive oil and lime juice—that’s it! I love choosing a light, flaky fish like Mahi Mahi for hot summer days. The recipe would work just as well with another light fish, like Halibut or Salmon. Enjoy!
- 1 medium ripe avocado, peeled and cut into 1/2′ dice
- 1 red onion, peeled and cut into 1/2′ dice
- 1 cup cherry tomatoes, quartered
- 2 ears of corn, grilled, shaved.
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 6-ounce Halibut or Mahi-Mahi fillets
- 4 lime wedges
- Prepare a grill to medium-high heat. Brush corn with olive oil and lightly char each ear. Shave kernels into bowl.
- Gently combine the avocado, tomatoes, corn, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
- Press fish fillets dry with paper towel. Season with salt and pepper. Drizzle remaining oil and lime juice over filets. Let marinate at room temperature for 10 minutes.
- Brush grill rack with oil. Grill fish until just opaque in center, about 5 minutes per side. Transfer to plates. Spoon avocado-corn-tomato salsa over fish. Squeeze a lime wedge over each and serve.
Recipe adapted from bon appetit