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