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Mahi-Mahi with Nectarine, Avocado, and Red Onion Salsa

½ cup orange juice
2 garlic cloves
4 mint leaves
2 Tbsp. olive oil
2 nectarines (or 1 regular orange)
1/2 cup 1/3-inch cubes avocado
8 leaves chopped mint
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 6-ounce mahi-mahi fillets
Marinade the mahi-mahi in the orange juice, chopped garlic, mint and 2 Tbsp. olive oil. Let sit about 2 hours.
Using small sharp knife, cut peel and white pith from nectarine. Working over small bowl, cut between membranes to release segments. Add avocado, onion, mint, jalapeño, and lime juice to nectarines in bowl; stir gently to blend. Season salsa to taste with salt.
Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
Serves 2.
Adapted from Bon Appétit, February 2005