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