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Avocado Cream Topped Mahi Mahi

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I haven’t made fish in a while and it is one of those foods that you need to get just right. Things definitely go south if you cook fish for one minute too long. I don’t have a kitchen thermometer and I really should. I’m sure this would help me create perfection with cooking fish. I picked up 2 pieces of wild caught Mahi Mahi and used the grill to come up with my creation from last night. I love grilling in the summertime. The dishes are pretty much slim to none, except the ones you eat off of, which makes cleanup a breeze for Joe. He is the clean up crew when I am cooking!

Avocado Cream Topped Mahi Mahi

Serving: 2

Ingredients:

  • 2 wild caught Mahi Mahi filets
  • 2 Tbsp olive oil
  • 2 tsp tahini (optional)
  • 1 medium sized tomato, chopped
  • 1/2 red onion, chopped
  • 1 lemon, quartered, plus lemon zest
  • 2 clove garlic, minced
  • few sprigs fresh oregano, chopped
  • 1 avocado, pit removed
  • 3 Tbsp butter, melted

Directions:

  1. Place Mahi filets on two separate pieces of foil.
  2. Drizzle filets with olive oil and tahini.
  3. Cover filets with tomato and onion.
  4. Squeeze 1/4 of lemon onto each filet. Add a touch of lemon zest (rind) to eat filet with grater.
  5. Add 1/2 garlic clove to each filet.
  6. Top with fresh chopped oregano, about 1/2 tsp to 1 tsp.
  7. Fold foil to create a packet for fish, closing sides and top.
  8. Place on grill on medium heat and cook 12 to 15 minutes depending upon thickness of fish. Watch carefully!
  9. Meanwhile, in food processor, mix together until cream is formed, remaining clove of garlic, 1/2 juice from lemon, avocado and melted butter.
  10. When fish flakes easily, remove from foil packets, top with avocado cream and ENJOY alone or over bed of rice!

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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