Mahi Mahi with Tomato-Avocado Salsa

Have I mentioned (lately) how much I love fish? Or seafood in general, for that matter? And I especially love anything fish topped with tomato, avocado & cilantro. Yum! K & I decided to do a week of detox-diet after my gluttonous indulgent birthday week. And this delicious little meal was the first to grace our plates, to start the week off right. It's healthy, and it's a great light meal for summer too!! If you're looking for a great fish recipe that won't rack up the calories (or the pounds) you should definitely give this one a try before summer's over. 

Mahi Mahi with Tomato-Avocado Salsa

Adapted from Betty Crocker

Ingredients

Tomato-Avocado Salsa

• 2 medium tomatoes, chopped (1 1/2 cups) 
• 2 green onions, thinly sliced (2 tablespoons) 
• 1 medium avocado, peeled, coarsely chopped 
• 1 small jalapeño chile, seeded, finely chopped 
• 1/4 cup chopped fresh cilantro 
• 2 teaspoons lemon juice 
• 1/4 teaspoon salt

Fish

• 1 1/2 lb mahi mahi or other firm fish steaks, 3/4 to 1 inch thick 
• 2 tablespoons olive or vegetable oil 
• 1 tablespoon lemon juice 
• 1/4 teaspoon salt 
• 1/4 teaspoon ground cumin 
• 1/8 teaspoon ground red pepper (cayenne) 
• 1 clove garlic, finely chopped

 Preparation

1. In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.
2. If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
3. Turn oven broiler on High. Remove fish from marinade and place on foil-lined baking sheet. Broil for 7 minutes, then turn broiler to Low for 3 more minutes (to prevent garlic from burning on top of fish). Remove from oven and serve with salsa.