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smpJamaican jerk seasoning — a blend of chiles, thyme, garlic, onion, and spices — gives the grilled fish a reddish-brown finish. It's a supermarket staple now; look for it in the spice aisle. Serve with rice salad and grilled squash. |
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Grilled Mahi-Mahi with
Avocado-Melon Salsa
| 1 |
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small avocado, diced |
| 1 |
cup 1/3-inch cubes cantaloupe |
| 1/2 |
cup diced red onion |
| 1/3 |
cup chopped fresh cilantro |
| 3 |
tablespoons fresh lime juice |
| 3/4 |
teaspoon grated lime peel |
| 4 |
6-ounce mahi-mahi fillets (each about 1 inch thick) |
| 1 |
tablespoon olive oil |
| 3 |
tablespoons Jamaican jerk seasoning |
Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa. |
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