Grilled Mahi Mahi with Cucumber Avocado Pesto “Salsa”

summery grilled fish with avocado cucumber salsa

summery grilled fish with avocado cucumber salsa

No matter how precise the recipe there always seems to be that table spoon or two of pesto, tapenade, tahini, remoulade, or some other sauce leftover in the fridge. If you are a bread eater, the easiest thing to do is spread it on a sandwich. Lacking that option, we are always looking for ways to sneak odds and ends into other dishes. A few weeks ago we made a batch of simple three ingredient pesto for a bean and artichoke ragout and then used it to top grilled flank steak. Pesto keeps and freezes well, so the remainder was used for this fish dish.

The mahi mahi fillets are dusted with Adobo seasoning, (a pre-mixed seasoning of salt, pepper, garlic, cumin and oregano available in most Hispanic foods sections at the grocery) and a bit of chili powder, then grilled and served with a chopped fresh salsa of cucumbers, avocado, lime juice, olive oil and pesto.  The salsa doubles as a salad or vegetable side dish, and would also be a good topping for a fish taco version of this dish. We are firing up the grill pretty regularly over here, but even if you don’t have a grill this recipe can be easily adapted to the stove or oven/broiler.

Grilled Mahi Mahi

4 pieces of mahi mahi

Adobo seasoning

Chili powder

Dust both sides of the fish fillet with both seasonings. Grill (or broil, bake or sauté) until just done. About 5 minutes a side, or 15-20 in a 350 degree oven depending on the thickness of the fillet.


Avocado Cucumber Salsa

1 medium cucumber, peeled and seeded

½ an avocado, peeled, pitted and chopped into small cubes*

1.5 Tablespoons of pesto

2 teaspoons of olive oil

Juice of ½ a lime (or more to taste)

Salt, a few sprinkles if needed

Dice the cucumber and add in to the cubes of avocado in a small bowl. In a second bowl, thin the pesto with the olive oil and lime juice. If it’s not thin enough to toss in the cucumber and avocado mixture, add a tiny amount of water.  Gently mix the pesto dressing with the cucumber and avocado. Serve on top of the grilled fish.

*If you like avocado, you can use the entire fruit in the salsa which will be more guacamole-like. You may need additional lime and/or salt if you double the avocado.


About Tasty Mayhem

Love to eat, cook, write. Try to think of witty things to say about the world but my thoughts are consumed by food. Mostly.
This entry was posted in Gluten-free, Low/er Carb, Main Dish, Sauces and tagged , , , , . Bookmark the permalink.

1 Response to Grilled Mahi Mahi with Cucumber Avocado Pesto “Salsa”

  1. Claire G says:

    That sounds absolutely fantastic!!!


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