Mahi-Mahi with Avocado Mango Salsa and Mango Chilli Dressing

 

2 x 200g fillets of Mahi Mahi

 

1 large mango, peeled and diced

3/4 cup chopped red capsicum

1/4 cup chopped fresh coriander

1/3 cup chopped red onion, rinsed under water and drained

1 large avocado, peeled and diced

1 Tbsp fresh lime juice

1 Tbsp olive oil

1 Tbsp Coconut Water

Salt and pepper, to taste

2 limes for serving

 

1 large ripe mango roughly chopped

¼ cup fresh lime juice

¼ cup fresh orange juice

2 tbshoney

½ teaspoon cumin

1 clove garlic

½ teaspoon salt

⅓ cup extra virgin olive oil

1 tbs finely chopped, medium heat chili pepper

2 tbs finely chopped coriander

¼ teaspoon freshly ground black pepper

 

 

In a medium bowl toss together mango, capsicum, coriander, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.

 

 

Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender.

Puree on medium speed until smooth. Transfer to a medium size jar.

Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.

Add finely chopped chili, coriander and black pepper.

Taste and season accordingly.

Shake well before using.

 

 

Place skin side down in a hot pan for 2 minutes or until crispy, flip and place in oven for 5 – 6 minutes.

 

Serve Mahi Mahi atop a pile of the salsa, drizzle with the dressing and enjoy!