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Laughing Spatula / Recipe Index / Fish / Easy Grilled Mahi with Avocado and Corn Salsa

Easy Grilled Mahi with Avocado and Corn Salsa

By Kathi & Rachel

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TENDER FLAKY MAHI WITH A CRUNCHY FRESH CORN SALAD.

 GET THIS DELICIOUS MEAL ON THE TABLE IN ABOUT 30 MINUTES!

We are always trying to find ways to work more fish into our diet.  This recipe has become a staple.  Not only in the summer time but anytime since it can be grilled indoors or out!

fresh mahi on top of corn salad

Grilling outdoors – a whole new concept for this girl.  I am scared of our big bad BBQ and never touch it. (I have a fear of plumbing too but that’s a whole ‘nother story).

Facing my fears head on.  To date I have grilled three, yes, three days in a row!  I can not say I am completely at ease, but I can turn it on, hit the button and I don’t jump as high as I used too.  Thats something.  The perk is I can bang out some pretty tasty foods while dealing with my demons.

This Grilled Mahi with Avocado and Corn Salsa is incredibly easy to make and fabulously fresh.

Fresh is so much easier to prepare then processed. It only took 25 years for me to figure out that one.    This Mahi has a simple olive oil and spice combination that is brushed on right before grilling.  And the corn salsa requires NO COOKING!     

WE LOVED THIS CORN SALSA SO MUCH WE GAVE IT IT’S OWN POST!    You can see Corn and Avocado Salad with Honey Lime Vinaigrette here!

HOW TO MAKE EASY GRILLED MAHI AND CORN AND AVOCADO SALSA:

Mix your simple spice ingredients.  Cumin, chili powder, olive oil,  salt and pepper.

cumin, chili powder, salt and pepper in a small white bowl

Pat dry your fish fillets before rubbing with the spice and olive oil mixture.  This is important.  You don’t want to saute your fish, you want to sear it.  Too much moisture in the fish and it will ruin your perfect sear.

CAN I USE CHICKEN INSTEAD OF FISH FOR THIS RECIPE?

  • Yes, yes and yes!  Use boneless chicken breasts or thighs and sear until the internal temp reaches 165 degrees.

spice blend rubbed into mahi fish fillets

When it’s too chilly to BBQ, which is pretty darn often in Seattle.  I break out our fave indoor grill pan!

A cast iron would work really great as well.  We love this Lodge brand.

HOW DO I KNOW WHEN MY FISH IS COOKED PERFECTLY?

  • Fish is cooked perfectly when the internal temp reaches 145 degrees.

seared mahi fillet

 

HOW TO MAKE CORN SALSA WITH AVOCADO:

I use this hack every time I need fresh corn.  It keeps all the corn in the bowl instead of on the counter and floor!

Simply invert a small  bowl inside a large bowl.  A small ramekin works great. Set your corn on the flat side and slice kernels off with a serrated knife. Boom!  Everybody in the bowl!

how to remove corn from the cob

WHAT OTHER KIND OF VEGGIES COULD I ADD TO MY CORN SALSA?

  •  If you like more heat, mince up a jalapeño.  Zucchini and tomatoes would be fabulous as well.    Any fresh veggie you have hanging around can be tossed in with the corn!

veggies cut up for the corn salad

Toss your fresh uncooked corn salsa with just a bit of sugar and vinegar to bring out the crunch of the corn and dinner is done!

Serve your grilled fish on top of your fresh crunchy corn salad for a super healthy and easy meal!

Left over corn salad?  It is delicious with our Fresh Salmon Burgers!

Off to slay more BBQ dragons!

Clink!

Kathi

 What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and  tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics! 

Hey and check out our new YouTube Channel!

Easy Grilled Mahi with Avocado and Corn Salsa

Easy and simply prepared Grilled Mahi with a crunch corn and avocado salsa!  Fast, Fresh and Healthy!
4.52 from 33 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Kathi & Rachel

Ingredients

  • 4 Mahi Mahi fillets - thawed
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • For Corn Salsa
  • 2 fresh ears of corn shucked and removed from the cob
  • 1 small poblano pepper - seeded and chopped
  • 1 firm ripe avocado, cubed
  • 1/2 cup red pepper, chopped
  • 1/3 cup chopped purple onion
  • 3 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • For the Salsa
  • Combine all ingredients in a large bowl. Chill while fish is grilling.
  • For Mahi
  • Heat indoor or outdoor grill to medium high.
  • In small dish, combine olive oil, cumin, chili powder, salt and pepper.
  • Brush on to uncooked mahi fillets.
  • Grill about 4 minutes on each side (depending on thickness of the fillet), until cooked through to an internal temp of 145 degrees and fish flakes easily.
  • Serve with Salsa!

Notes

TIPS TO MAKE THIS GRILLED MAHI WITH CORN AND AVOCADO SALSA!
1. Use fresh corn removed from the cob. Do not precook the corn...the crunch is the beauty of this salsa.
2.) Grill your fish indoor or out. 145 internal temp is fish perfection!
3.) Add all your favorite veggies to the salsa. We love zucchini, tomatoes and a minced jalapeño if you want more heat!
4.) Use boneless chicken in place of the fish. Grill to 165 degrees internal temp.

Nutrition

Calories: 227kcal | Carbohydrates: 25g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Sodium: 637mg | Potassium: 468mg | Fiber: 3g | Sugar: 9g | Vitamin A: 620IU | Vitamin C: 29.1mg | Calcium: 50mg | Iron: 2.3mg

 

 

 

 

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Filed Under: Fast and Fresh, Fish, Healthy Recipes, Main Course Recipes, Most Popular Recipes, Paleo, Sauces and condiments, Whole30

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Reader Interactions

Comments

  1. Lori says

    July 24, 2021 at 6:51 pm

    5 stars
    Delicious and so easy. Added cucumber and jalapeño to the salsa. A winner everyone wanted seconds. Mahi was perfect with it!

    Reply
  2. Lisa says

    March 29, 2021 at 5:45 pm

    5 stars
    We’re on no salt diets so I zest lime as a replacement. I used the lime juice in place of vinegar in the dressing and it’s yummy. Served with rice. Adding kidney beans sounded good too. There will be a next time for this recipe. It’s a winner!

    Reply
  3. Tonya says

    July 1, 2019 at 5:35 pm

    5 stars
    This recipe was amazing! The only thing I did differently was add some red kidney beans to the salsa for some more protein. Wonderful and simple. Thank you.

    Reply
  4. CR says

    March 18, 2019 at 5:27 pm

    5 stars
    Delicious! Made this last night and it was absolutely spot on. Even made the avocado corn salsa again tonight for taco night! Could eat it every day. Though I did make the salsa with tamed jalapenos out of a jar instead of a poblano

    Reply
    • LaughingSpatula.com says

      March 19, 2019 at 2:12 pm

      Hi CR – so glad you loved it! Thanks for the nice note!

      Reply
  5. Sarah says

    March 5, 2019 at 12:03 pm

    any suggestions/modifications if I were to do it on a cast iron skillet? Too cold for grilling this week!

    Reply
    • LaughingSpatula.com says

      March 5, 2019 at 5:00 pm

      Simply follow the directions and sear on each side until cooked through in the middle. YUM! Love seared Mahi! 3-4 minutes on each side should do it…but check!

      Reply
  6. Mike says

    November 11, 2018 at 12:29 pm

    5 stars
    Good dish however I added some red bell pepper for color and a jalapeno for a little heat

    Reply
  7. Kallie says

    July 16, 2018 at 6:03 pm

    I followed this recipe to a T and we loved every bite of it. I loved the salsa so much, I made it again the next day to take to a cookout with chips! AMAZING RECIPE! Thank you for posting it!

    Reply
    • Kathi @ LaughingSpatula.com says

      July 19, 2018 at 9:10 am

      Hi Kallie! I am so glad you loved it! This is on my list of recipes to up-doo with new pics. Stand by!

      Reply
  8. Pamela says

    September 21, 2017 at 1:08 pm

    5 stars
    This was delicious for both the adults and kids in the family. I cooked the corn & left the poblano peppers on the side for people to add if they wanted to. I think red pepper could be substituted to make it more kid friendly.

    Reply
    • Kathi @ LaughingSpatula.com says

      September 22, 2017 at 1:29 pm

      Hi Pamela! Agree, red pepper would be a perfect sub for the poblano and would add a nice pop of color! I am so glad you liked it and thanks for the note!

      Reply
  9. sasah says

    August 4, 2017 at 7:10 pm

    do you cook the corn first? thanks!

    Reply
    • Kathi @ LaughingSpatula.com says

      August 4, 2017 at 10:07 pm

      No…serve raw and crunchy. Its so good!

      Reply
  10. Lauren says

    July 19, 2016 at 1:38 pm

    What do you think about baking the Mahi Mahi? I don’t have a grill, but this looks delicious!

    Reply
    • Kathi Kirk says

      July 19, 2016 at 5:30 pm

      That will work great! 400 degrees for 14-18 minutes should do it!

      Reply
  11. Francesca says

    June 17, 2016 at 1:18 am

    I made this dinner tonight and it was awesome! Super easy and delicious! I just bought some frozen mahi mahi, came home, and googled recipes. This one looked really good. I happened to have a ripe avocado in the fridge and I just bought corn salsa from Trader Joe’s. Squeezed a little lime into the mixture and made some rice on the side. Great great recipe. Will make it again for sure. Thank you!

    Reply
    • Kathi Kirk says

      June 18, 2016 at 2:32 pm

      I am so glad! Thank you for taking the time to post such a nice note Francesca!

      Reply
  12. Heather says

    July 23, 2015 at 4:03 pm

    Hi, this looks amazing! One question about the salsa. It says 1 tbs of vinegar, white or red? thanks!

    Reply
    • Kathi Kirk says

      July 23, 2015 at 8:28 pm

      Hi Heather – actually either will do but I used white…I’ll upstate the recipe…thanks!

      Reply
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