Wednesday, August 24, 2011

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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.

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

Main Meal, Seafood

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9 Responses to “Cranberry, Caramelized Onion, and Goat Cheese Dip”

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   1

   oneordinaryday — January 11, 2010 at 2:10 pm

   Bookmarked!! Sounds awesome!

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   2

   Colleen — January 11, 2010 at 4:15 pm

   That sounds yummy! I don’t like goat cheese, but bet it would be good with feta too.

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   3

   Julie — January 11, 2010 at 8:17 pm

   Sounds like a wonderful combo…except like Colleen, I’ve finally come to admit I don’t like goat cheese. Could use more cream cheese I suppose.

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   4

   nutmegnanny — January 12, 2010 at 12:27 am

   Goat cheese is my ultimate favorite! Can’t wait to try this delicious dip 🙂

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   5

   Colleen — January 12, 2010 at 10:35 pm

   This looks delicious! I can’t wait to make it! Although the cheddar cheese is throwing me off though – did it really match in flavor? Do you think something like asiago would work?

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   6

   Jen — January 13, 2010 at 12:35 am

   I agree Colleen, the cheddar does seem out of place. In all honesty, you couldn’t taste it. The goat cheese / cream cheese mixture and caramelized onions and cranberries are all pretty prominent flavors. I’m sure any shredded cheese would be fine.

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   7

   Colleen — February 13, 2010 at 1:53 pm

   Just posted this – delicious! It will be one of my standards from now on!

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   8

   Lisa Burnett — February 13, 2010 at 10:29 pm

   what do i do with the pecans if i choose to use them?

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   9

   Jen — February 13, 2010 at 10:32 pm

   Lisa – I’d mix them into the Cranberry mixture or layer them between the cheese and the cranberry layers.

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