Monday, September 1, 2008

Jerk-spiced grilled mahi mahi with avocado-melon salsa

Spicy, tangy, crispy, creamy and sweet.
These all describe the grilled fish I made last night.

After a four-store hunt for mahi mahi, it finally came together.
The result was a light and tasty fish dish that also was super, SUPER easy.

Jerk-spiced grilled mahi mahi
with avocado-melon salsa


1 small avocado, ripe but not mushy, peeled and diced
1 cup cantaloupe, diced
1/2 cup red onion, diced
1/3 cup fresh cilantro, minced
3 tbsp fresh lime juice
3/4 tsp lime zest

salt and pepper to taste

Gently toss all ingredients to blend. Season to taste.
Keep in fridge until ready to use.

Now for the fish...
You can use any jerk seasoning you like, whether you make it or buy it.

I made mine this way:

jerk seasoning

2 1/2 teaspoons dried oregano
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil

4 6-ounce mahi mahi fillets

Heat grill on high.
I used a solid cast-iron grill pan on my gas grill for this. This way I could flip with no worry about the fish falling through the grill.

In a small bowl, stir together the oregano, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Add oil and mix to make paste then rub seasoning onto fish, coating completely.

Once grill is very hot, put fish on the grill.
Cook about 4 minutes and flip.
DO NOT mess with the fish until it is ready to flip. This will help reduce breakage.

Cook on the other side until fish is opaque in the middle, about 4 more minutes.

Serve with salsa.

The lime juice in the salsa is a good acid for this.
The fish is spicy and a little crisp.
The salsa adds sweet with the melon, creamy with the avocado.

It was a fabulous combination.

I would try this seasoning and salsa on chicken and expect it to be good.
It even sounds like something that would be good on steak, especially a nice thin carne asada type.

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