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.

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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

Main Meal, Seafood
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13 Responses to “Snickerdoodle Ice Cream”

  1. #
    1
    MamaPez — May 20, 2013 at 7:24 am

    Wow, that sounds amazing. I’m a fan of snickerdoodles, not a huge fan of ice cream (I can take it or leave it) but this one sounds right up my alley!

  2. #
    2
    Eva @ Eva Bakes — May 20, 2013 at 8:01 am

    I had a feeling you’d be making ice cream with the leftover cookies! Can you please send some my way? 🙂

    • beantownbaker — May 20th, 2013 @ 8:17 am

      Ha! Sorry for being so predictable 😉 Believe me, I wish there was still some leftover in our freezer right now. I might just have to cave and make this again for my sister this weekend…

  3. #
    3
    Erin @ The Spiffy Cookie — May 20, 2013 at 11:55 am

    Might be the best use of leftover frozen cookies I’ve ever seen. Yum!

  4. #
    4
    tracy {pale yellow} — May 20, 2013 at 7:28 pm

    I’ve been loving snickerdoodles lately! Snickerdoodles in ice cream sound fantastic!

  5. #
    5
    Jocelyn (Grandbaby Cakes) — May 21, 2013 at 2:25 pm

    I seriously need this ice cream this summer. I am so addicted to snickerdoodles so adding it to ice cream is so genius, I can’t even stand it!

  6. #
    6
    Shannon — May 22, 2013 at 12:22 pm

    sounds like you’re going to be baking more snickerdoodles this weekend 🙂 i’m definitely going to try this one, too!

  7. #
    7
    Nutmeg Nanny — May 24, 2013 at 11:01 am

    Oh wow, I love this! I bet this tastes like heaven 🙂

  8. #
    8
    Dina — May 25, 2013 at 8:20 pm

    sounds delish! i love snickerdoodles and cookie pieces in ice cream!

  9. #
    9
    Nicki — June 16, 2013 at 12:22 pm

    how much icecream does this recipe make?

    • beantownbaker — June 16th, 2013 @ 1:00 pm

      ~3 cups if I remember correctly.

  10. #
    10
    Kelly — January 27, 2014 at 7:25 pm

    HI, I’ve never used coconut milk, but want to be prepared when I go shopping tomorrow….2 cans…how many ounces is that? Recipe sounds delish, can’t wait to try it!!

    • beantownbaker — January 28th, 2014 @ 8:54 am

      The cans I buy are 13.5 oz each.

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