Blueberry Salsa over Grilled Mahi Mahi

Are you guys getting sick of all the blueberry recipes yet? I hope not, because I’ve still got a couple more to go. And the great thing is that I was able to freeze about half of the blueberries we picked, so I will be able to make and post blueberry recipes all year!

When I saw this recipe pop up on Cara’s Cravings, I knew it was something Hubby and I would thoroughly enjoy. Boy was I right about that! The blueberry salsa has a sweetness and a bit of heat that pairs so well with the subtle grilled mahi-mahi. This salsa would also be great on chips or over chicken.

If you’re looking for a savory way to use up some of your blueberries, definitely give this recipe a shot. And if you want, you can make the salsa ahead of time and store it in the fridge for a few hours.

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Blueberry Salsa over Grilled Mahi Mahi

Yield: Serves 2

Ingredients:

For the Fish:
2 mahi mahi filets
1 tsp olive oil
salt and pepper, to taste

For the Blueberry Salsa:
1/2 cup fresh blueberries
1 mango, peeled and diced
1 red pepper, chopped
1/2 of an avocado, diced
2 Tbsp minced red onion
3 Tbsp minced fresh cilantro
1-2 tsp minced jalapeno pepper
juice from 1/2 lime
pinch of salt, to taste

Directions:

Preheat grill (or grill pan) to medium. Rub the olive oil onto the fish filets, and season with salt and pepper.

In a medium bowl, combine the blueberries, mango, red pepper, avocado, red onion, cilantro, and jalapeno pepper. Squeeze the lime juice over everything, toss to combine, and season with salt, to taste. Set aside.

Grill the fish for about 4 minutes per side, or until it flakes easily and is opaque in the center. Plate the fish and divide the salsa evenly. Serve immediately.

Recipe from Cara's Cravings, originally from Canyon Ranch: Nourish

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3 Responses to “Scallop Mango salad”

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    1
    Katie — December 17, 2007 at 12:38 pm

    Scallop mango salad is one of my favorites! Everytime it is on the menu somewhere I order it. I’ll have to try making it myself b/c this looks delicious!

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    2
    Deborah — December 17, 2007 at 9:30 pm

    I always have a hard time remembering to half recipes! This looks delicious – if you make it again with the mango chutney, you’ll have to let us know how it goes!

  3. #
    3
    David — July 2, 2008 at 5:44 pm

    Regarding the olive oil, I highly recommend using an extra-virgin variety since those types of oils seem to enhance the flavors of the foods you add them to.
    My favorite brand of olive oil is by Holy Food Imports.

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