It is hot everywhere! For some school is already back in session. Both of these are great reasons for a quick and easy meal that will fit into anyone’s weekday schedule. Mahi seasoned with cumin and chili powder, grilled, and served with a delicious corn salsa that is fresh and bursting with flavor. If you don’t have fresh corn, I have used frozen and it works great also. Enjoy!
4 Mahi Mahi Fillets
2 Tbsp. olive oil
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
For Salsa:
2 fresh ears of corn, shucked and removed from the cob
1 Poblano pepper, seeded and chopped
1 firm, rip avocado, cubed
1/3 C. chopped purple onion
1 Tbsp. sugar
1 Tbsp. vinegar
1/2 tsp. salt
1/4 tsp. pepper
For the Salsa: Combine all ingredients in a large bowl. Chill while fish is grilling.
For Mahi: Heat grill to medium high. In a small dish, combine olive oil, cumin, chili powder, salt and pepper. Brush on to uncooked Mahi fillets.
Grill about 4 minutes on each side (depending on thickness of the fillet), until cooked through and fish flakes easily. Serve with Salsa.
