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Grilled Mahi-Mahi with Tomatillo-Avocado Salsa and Pineapple

By Charlie Jones

3.9

(15)

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 4 servings

Ingredients

Nonstick vegetable oil spray
1/2 pound tomatillos, husked, rinsed, cored, chopped
1 large avocado, halved, pitted, peeled
1/2 jalapeño chile with seeds, stemmed
1/4 cup chopped fresh cilantro
1 green onion, chopped
4 (7- to 8-ounce) mahi-mahi fillets
1 tablespoon extra-virgin olive oil
1 cup diced peeled cored pineapple

Preparation

  1. Step 1

    Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).Blend next 5 ingredients in processor to coarse puree; season salsa with salt.

    Step 2

    Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer to plates. Top with salsa and pineapple.

TagsTomatilloVegetableAvocadoMahi-MahiFishSeafoodPineappleFruitMainDinnerGluten FreeNut FreeDairy FreeEasyQuick30 Minutes or LessGrillingFood ProcessorSummerBon Appétit
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