Grilled Mahi Mahi With Avocado Pico De Gallo

On the table: Kosher Grill In South Florida
Grilled Mahi Mahi With Avocado Pico De Gallo. The Harbour Grill
For the pico de gallo:
  • 3 tomatoes, diced
  • 1 large red onion, diced
  • ¼ bunch cilantro, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon cumin
  • 1 jalapeño, diced
  • Juice of 1 lime
  • 2 tablespoons vegetable oil
  • 2 avocados, peeled and diced
For the Mahi Mahi Marinade:
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • Juice of 3 limes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Tostones,* to serve
  1. In a large bowl, mix all the marinade ingredients. Add Mahi Mahi and marinate for 15-20 minutes
  2. In a large bowl, mix all the ingredients for the Pico de Gallo and place in the refrigerator until ready to eat
  3. Heat a pan until smoking. Drain and grill Mahi Mahi until desired doneness
  4. Serve Mahi Mahi with the Pico de Gallo
  • Serve with tostones*
  • *fried green plantains

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