Grilled California avocado and peach salsa over spiced, grilled mahi mahi is the perfect way to celebrate the fresh flavors of summer! This post is brought to you in partnership with the California Avocado Commission.
Grilled mahi mahi topped with a grilled avocado and peach salsa has "summertime grilling heaven" written all over it. And if you deal with summertime heat as well as I do (not at all!), you'll be happy to know that this recipe requires you to stand in front of a grill for less than 10 minutes. Preferably with a kicked-up avocado margarita in hand.
Grab some fresh California avocados at the grocery store and give them a quick turn on the grill with some peach slices to make a bright and delicious salsa. Serve the salsa on top of spice-crusted mahi mahi fillets. Pesto corn on the cob and boiled potatoes make fantastic accompaniments for this summertime meal.
Tips for grilled avocados:
Tip #1: Start with the best avocados. It should come as no surprise to anyone who's a regular reader here that I'm referring to California avocados (check for "California" on the sticker). California avocados are picked at their peak, which means you're purchasing a fruit that is fresh, with a consistent taste and texture.
Tip #2: I suggest using avocados that are slightly underripe (same for the peaches) to preserve their perfect texture when grilled. And why not grab some California-grown peaches to keep your salsa truly California-inspired?
Tip #3: There are two ways to grill avocados. Let's start with slices. Cut the avocado in half, remove the pit and scoop out the avocado flesh with a spoon. Using a sharp knife, cut each half into six slices. Spray the slices with olive oil spray (or brush with olive oil) and squeeze a little lime juice over top. Cook on a grill set to medium heat, just until grill marks show, about 2 minutes per side.
Alternatively, grill the avocado halves. Cut the avocado in half and remove the pit, but do not remove the skin. Coat the flesh with olive oil spray and some lime juice, then grill on medium heat, flesh side down, until grill marks appear, about 3 minutes.
How to make grilled mahi mahi:
The number one trick for cooking fish on the grill - use high heat! The high heat allows a crust to form on the outside of the fish, which prevents it from sticking.
For this recipe, make a spice rub with ground cumin, chili powder, paprika, garlic powder, thyme and salt. Once the spices are combined, stir in some olive oil to form a paste, then rub that paste all over the mahi mahi fillets.
Heat the grill to high heat, brush it with some oil, then place the fish on the grill. Since you're cooking at high heat, the fish will take just a few minutes to cook, depending on the thickness of the fillets.
How to tell when fish is done
I used to use the common method to test fish - checking that it turns opaque and that it flakes easily.
But there's a new kid (okay, method) in town! This is the tried-and-true method that my dad learned at a cooking class. It works every single time. Here we go…
Insert a small, sharp knife into the thickest part of the fish and hold it there for 10 seconds. If doing this over a hot grill, I suggest wearing an oven mitt because your hand will get HOT! Remove the knife and carefully lay the side of the blade either on the inside of your wrist or your upper lip. Both areas are sensitive to temperature. If the blade is hot, the fish is done! Magic, huh?
Do I have to grill the avocados and peaches?
Well, no. If you've ever used California avocados in a fruit or tomato salsa, you know that their amazing creamy texture (hello, healthy fats!) can stand on its own, grilled or not grilled.
However, grilling both the avocados and peaches adds both an extra layer of flavor and pretty grill marks. If you have a few extra minutes, I recommend giving it a shot!
Other California avocado recipes:
Shrimp Avocado Egg Rolls (Air Fryer or Oven) {Cookin' Canuck}
Vegan Hummus Avocado Sandwich {Cookin' Canuck}
Eggs Florentine Avocado Toast {Dine & Dish}
California Avocado White Bean Dip {Naturally Ella}
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Grilled Mahi Mahi with Grilled Avocado Peach Salsa
Ingredients
The salsa:
- 1 ½ California avocados
- 1 large peach slightly underripe
- Olive oil spray
- Juice of 1 small lime divided
- 1 tablespoon minced jalapeno pepper
- ¼ teaspoon kosher salt
- 1 tablespoon minced cilantro
The fish:
- 4 (6 oz. each) mahi mahi fillets
- Olive oil spray
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
The salsa:
- Preheat the grill to medium heat. Lightly oil the grates.
- Cut each avocado half into 6 slices and cut the peach into 8 slices. Arrange on a cutting board or baking sheet. Lightly coat both sides of the avocado and peach slices with olive oil cooking spray and drizzle a little of the lime juice over the avocado.
- Place the avocado and peach slices on the grill. Cook just until grill marks appear, about 2 minutes per side. Remove from the grill.
- Once the fruit is cool enough to handle, roughly chop and transfer to a bowl. Gently mix with the remaining lime juice, jalapeno pepper, salt and cilantro.
The fish:
- Turn the grill to high heat. Lightly oil the grates.
- Place the fillets on a baking sheet or cutting board. Lightly spray both sides with olive oil spray.
- In a bowl, stir together the paprika, chili powder, cumin, thyme, salt, garlic powder and olive oil until a paste forms.
- Rub the spice paste all over the mahi mahi fillets.
- Place the fillets on the oiled grill. Cook for 2 minutes, then flip and cook until the fish is just cooked through, 1 to 2 more minutes.
Notes
Nutrition
Disclosure: This post is part of a partnership with the California Avocado Commission. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Janet Clemens
Made this for dinner tonight and it was delicious. My husband especially liked the salsa. Really brightened up the fish. Served with rice and grilled zucchini. Thank you for this recipe. Will make again.
Dara
That's so great to hear! That sounds like a fantastic meal.
Sabrina
nice recipe and pairing, peach and avocado is perfect with this kind of fish, thank you!