Fresh berries, fresh grill marks. These are the badges of summer.
Meals that don’t require an oven and take little time or thought to prepare. These kinds of meals turn into the best summer nights.
Eating this dish twice in one week because I’m still working through the pounds of blueberries I picked a week and a half ago (by the way, they still taste as good as they did they day I brought them home.) That is devotion, and effortless at the same time.
Clean, simply stated seafood enhanced with little more than a drizzle of good olive oil and a pinch of salt and pepper. That is the mark of blissful satisfaction.
Easy posts, short and sweet, to get us all back to our summer schedules packed with beach days and barbecues, or lazily lounging around? That’s a gift from me to you. Along with this recipe. Hope you love it as much as I do.
Grilled Mahi with Blueberry-Mango Salsa
Adapted from Canyon Ranch: Nourish, as seen on Fitnessmagazine.com
2 mahi mahi filets, about 5oz each
1 teaspoon olive oil
salt and pepper, to taste
1/3 cup fresh blueberries
1/3 cup peeled, diced mango
1/4 cup chopped red pepper
1/4 of an avocado, diced
2 tablespoons minced red onion
1 tablespoon minced fresh cilantro
1-2 teaspoons minced jalapeno pepper
juice from 1/2 lime
pinch of salt, to taste
Preheat grill to medium and mist grates with nonstick cooking spray. Rub the olive oil onto the fish filets, and season with salt and pepper.
In a medium bowl, combine the blueberries, mango, red pepper, avocado, red onion, cilantro, and jalapeno pepper. Squeeze the lime juice over everything, toss to combine, and season with salt, to taste. Set aside. (Can be made several hours ahead of time. Chill, covered, until ready to serve.)
Grill the fish for about 4 minutes per side, or until it flakes easily and is opaque in the center. Plate the fish and divide the salsa evenly. Serve immediately.
Servings Per Recipe: 2
Amount Per Serving
Total Fat 7.0 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.8 g
Cholesterol 100.0 mg
Sodium 433.2 mg
Potassium 260.1 mg
Total Carbohydrate 15.9 g
Dietary Fiber 3.5 g
Sugars 7.9 g
Protein 27.5 g
This post is linked to Diet, Dessert and Dogs’ Wellness Weekends for August 4-8, 2011. This is a collection of vegan, wholesome recipes, and my thought is that this salsa would be incredible over grilled tofu cutlets, a bed of quinoa, or with freshly baked corn tortilla chips!
This post is linked to Foodie Fix Fridays at The Whole Gang – please visit for more delicious gluten-free blueberry recipes.