Mahi Mahi With Blood Orange Avocado And Red Onion Salsa Food

MAHI-MAHI WITH BLOOD ORANGE, AVOCADO, AND RED ONION SALSA

Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa image

Categories Citrus Fish Fruit Onion Low Carb Low Fat Quick & Easy Low Cal Low/No Sugar Dinner Orange Avocado Healthy Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 7

Ingredients

1 blood orange, Cara Cara orange, or regular orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 6-ounce mahi-mahi fillets

Steps:

Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.
Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.

MAHI-MAHI WITH BLOOD ORANGE, AVOCADO AND RED ONION SALSA

Mahi-Mahi With Blood Orange, Avocado and Red Onion Salsa image

Make and share this Mahi-Mahi With Blood Orange, Avocado and Red Onion Salsa recipe from Food.com.

Provided by kittang

Categories Mahi Mahi

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 cara cara oranges or 1 regular orange
1/2 cup cubed avocado (1/3 inch cubes)
1/3 cup chopped red onion
2 teaspoons minced red jalapeno chiles, to taste (remove seed and membrane for less heat)
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 mahi mahi fillets (6 ounce each)

Steps:

Using a small sharp knife, cut peel and white pith from orange, Working over small bowl, cut between membrane to release segments.
Add Avocado, onion, jalapeño and lime juice to bowl with orange; stir gently to blend. Season salsa to taste with salt.
Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
Place one fillet on each of the 2 plates. Spoon salsa over fish and serve.

GRILLED MAHI MAHI WITH BLOOD ORANGE SAUCE AND SALSA

Grilled Mahi Mahi with Blood Orange Sauce and Salsa image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 (6 ounce) mahi mahi fillets
Coarse salt
1 tablespoon olive oil
4 blood oranges, peeled and sectioned
1 bunch cilantro, leaves only, roughly chopped
1 Arbol chile
1 small red onion, julienned
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon coarse salt
1/2 teaspoon cracked black pepper
1 cup blood orange juice (about 6 blood oranges)
2 shallots, finely chopped
1/4 cup red wine vinegar
1/2 cup dry white wine
1/4 cup heavy cream
1/2 cup butter, cut into 1/2 inch cubes

Steps:

Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side.
To make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
To make the sauce, simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. To serve, place fillets on individual plates, spoon sauce over fish and top with salsa.

MAHIMAHI WITH ORANGE SALSA

Mahimahi with Orange Salsa image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup diced orange segments
1/8 cup finely diced red pepper
1/8 cup finely diced scallion
1/8 cup finely diced red onion
1/8 cup chopped cilantro
1/2 cup orange juice
1 tablespoon maple syrup
1 tablespoon lime juice
2 tablespoons olive oil
Salt and pepper
4 (12-ounce) mahimahi fillets

Steps:

Combine orange, red pepper, scallions, red onion, and cilantro. Add orange juice, syrup, lime juice, and olive oil. Season, to taste, with salt and pepper. Grill the fish fillets for 4 minutes on each side and top with salsa.

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