Featured in our June 2009 Newsletter.
Recommended Pairings: Chardonnay, Viognier
Salsa Ingredients:
1 small avocado, diced
1 cup cantaloupe, cut into 1/3 inch cubes
½ cup diced red onion
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
¾ teaspoon grated lime peel
Mahi- Mahi Ingredients:
4 6 ounce mahi-mahi fillets, each about 1 inch thick
1 tablespoon olive oil
3 tablespoons Jamaican jerk seasoning
To make the salsa, toss all salsa ingredients into a medium bowl and stir to blend. Season generously with salt and pepper.
To make the mahi-mahi, brush the fish with 1 tablespoon olive oil. Spread the jerk seasoning in a dish. Dredge the fish in seasoning, turning to coat. Grill the mahi-mahi over medium-high heat, until just opaque in the center, about 4 minutes on each side. Spoon the salsa evenly over the fish and serve.
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