Grilled Mahi-Mahi With Pineapple Tomatilla Salsa

Serves: 6

Ingredients

• 6 Mahi-Mahi fillets 7oz. each (200g)
• 2 tablespoons olive oil (30ml)
• Salt and pepper to taste
• Juice of two sweet oranges

Pineapple Tomatillo Salsa:

• 1 cup fresh ripe pineapple, medium dice (250ml)
• ¾ cup chopped tomatillo (190ml)
• 3 tablespoons fresh cilantro leaves chopped (45ml)
• ¼ cup fresh limejuice (60ml)
• ¼ cup red onion finely diced (60ml)
• 3 tablespoons sliced green onion (45ml)
• ½ cup medium diced red pepper (125ml)
• ½ jalapeno, seeded and chopped fine
• 3 tablespoons olive oil (45ml)
• Salt and pepper to taste

Directions

1. Combine all salsa ingredients in a medium bowl. Mix until all ingredients are distributed evenly.
2. Season to taste with salt and pepper and set aside (this will keep in the fridge for 48 hours).
3. Preheat barbeque to moderate high heat 475°F (245°C). Oil grill to prevent sticking.
4. Drizzle olive oil on both sides of the fish and season with salt and pepper.
5. Place fish on the grill and cook for 3 minutes per side or until nice char marks are achieved.
6. Remove the fish and drizzle with fresh orange juice.
7. Serve immediately with room temperature salsa.