Best 3 Mahi Mahi With Blood Orange Avocado And Red Onion Salsa Recipes

Indulge in a culinary adventure with our delectable Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa. This tantalizing dish features perfectly seared mahi-mahi fillets accompanied by a vibrant and refreshing salsa, creating a symphony of flavors that will delight your taste buds. The zesty blood orange adds a delightful tanginess, while the creamy avocado and crisp red onion offer a delightful contrast in texture. Accompany your mahi-mahi with our selection of enticing recipes, including a zesty lemon-herb sauce, a creamy avocado-cilantro sauce, or a fiery roasted red pepper sauce. Each sauce complements the delicate flavor of the fish beautifully, elevating the dish to a gourmet experience. Get ready to impress your palate with this delectable Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa, and explore the diverse selection of sauces to find your perfect match.

Check out the recipes below so you can choose the best recipe for yourself!

MAHI-MAHI WITH BLOOD ORANGE, AVOCADO, AND RED ONION SALSA

Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa image

Categories Citrus Fish Fruit Onion Low Carb Low Fat Quick & Easy Low Cal Low/No Sugar Dinner Orange Avocado Healthy Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 7

Ingredients

1 blood orange, Cara Cara orange, or regular orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 6-ounce mahi-mahi fillets

Steps:

Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.
Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.

MAHI-MAHI WITH BLOOD ORANGE, AVOCADO AND RED ONION SALSA

Mahi-Mahi With Blood Orange, Avocado and Red Onion Salsa image

Make and share this Mahi-Mahi With Blood Orange, Avocado and Red Onion Salsa recipe from Food.com.

Provided by kittang

Categories Mahi Mahi

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 cara cara oranges or 1 regular orange
1/2 cup cubed avocado (1/3 inch cubes)
1/3 cup chopped red onion
2 teaspoons minced red jalapeno chiles, to taste (remove seed and membrane for less heat)
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 mahi mahi fillets (6 ounce each)

Steps:

Using a small sharp knife, cut peel and white pith from orange, Working over small bowl, cut between membrane to release segments.
Add Avocado, onion, jalapeño and lime juice to bowl with orange; stir gently to blend. Season salsa to taste with salt.
Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
Place one fillet on each of the 2 plates. Spoon salsa over fish and serve.

GRILLED MAHI MAHI WITH BLOOD ORANGE SAUCE AND SALSA

Grilled Mahi Mahi with Blood Orange Sauce and Salsa image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 (6 ounce) mahi mahi fillets
Coarse salt
1 tablespoon olive oil
4 blood oranges, peeled and sectioned
1 bunch cilantro, leaves only, roughly chopped
1 Arbol chile
1 small red onion, julienned
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon coarse salt
1/2 teaspoon cracked black pepper
1 cup blood orange juice (about 6 blood oranges)
2 shallots, finely chopped
1/4 cup red wine vinegar
1/2 cup dry white wine
1/4 cup heavy cream
1/2 cup butter, cut into 1/2 inch cubes

Steps:

Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side.
To make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
To make the sauce, simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. To serve, place fillets on individual plates, spoon sauce over fish and top with salsa.

Tips:

Use fresh, high-quality ingredients: This will ensure that your salsa is flavorful and delicious. Look for ripe avocados, juicy blood oranges, and crisp red onions.
Choose the right type of fish: Mahi-mahi is a great choice for this recipe because it is a mild-flavored fish that cooks quickly. However, you can use any type of fish that you like.
Cook the fish properly: Mahi-mahi is best cooked over medium heat until it is just cooked through. Overcooking will make the fish dry and tough.
Make the salsa ahead of time: The salsa can be made up to 2 hours ahead of time and stored in the refrigerator. This will allow the flavors to meld together.
Serve the fish and salsa immediately: This dish is best served immediately after it is cooked. The fish will be moist and flavorful, and the salsa will be refreshing and tangy.

Conclusion:

This mahi-mahi recipe with blood orange, avocado, and red onion salsa is a delicious and healthy meal that is perfect for a weeknight dinner. The fish is cooked quickly and easily, and the salsa is a refreshing and flavorful accompaniment. This dish is sure to be a hit with your family and friends.