Grilled Mahi Mahi with Mango & Avocado Pico De Gallo
There is no doubt 2020 has had its’ fair share of tragic news. This week’s latest headlines have been highlighted with all of the fires happening across the West Coast. Yesterday, all of Northern California’s residents were living underneath an eery orange sky. Although today’s sky is looking much better, it is still gloomy and I needed a meal to brighten up my day.
With Summer (somewhat) coming to an end, I’m trying to use up all of the best of Summer fruits that I can- hence the Mango & Avo Pico De Gallo. This meal is honestly so good, I wish I could eat it year round. Then again, in California, maybe we can.
Ingredients:
- I bought 2 filets of Mahi Mahi from Whole Foods- I know it’s expensive, but it’s the freshest. Trust me.
- I also bought a pack of frozen cauliflower rice for the base to this meal.
- Be sure to have some olive oil on deck
- Lime- 1 for the fish, 1 for the Pico.
- Orange Juice- optional.
Pico Ingredients:
- Jalapeno
- Red Onion
- Lime Juice
- Cilantro
- 1 Mango
- 1 Avocado
- Olive Oil
Instructions:
* I’m not going to get into too much detail with this because it really is pretty straightforward and you should make it your own anyways depending on your spice level!
- Chop all the ingredients of the Pico De Gallo into small chunks and place in a small bowl.
- Squeeze lime juice over ingredients & add a little olive oil.
- Stir up & set aside.
- While the Pico marinates, heat up a little olive oil in a pan over medium high heat
- Meanwhile, season the fish with a little salt & pepper. Squeeze a little bit of orange and lime juice over both filets.
- Pop the cauliflower rice into the microwave- use instructions on bag.
- Place filets in pan (or grill) and sear for about 3 minutes on each side- or to your likeness!
- Plate & Enjoy 🙂
