Blood Orange Salsa atop Mahi-Mahi with a salad

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

• 3 blood oranges
• 1 cup 1/3-inch cubes avocado (2 avocados)
  
• 1/3 cup chopped red onion
• 2 teaspoons minced red jalapeño
• Juice of 2 fresh limes
• Salt
  

• 2 teaspoons olive oil
• 4 6-ounce mahi-mahi fillets...or 2-3 and you will have extra salsa

• 1 cup of rice...I used Basmati

Preparation:

Put the rice on to cook.

Make the salad and dressing (see below)

Peel the oranges. Using small sharp knife, cut/peel white pith from orange. Working over small bowl, cut between membranes and peal the skin from the wedges. 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 3-5 minutes per side.

Place fillet on its own plate. Spoon salsa atop fish and serve.

I served it with a green salad filled with veggies and dried cranberries topped with Blood Orange Vinaigrette which is yummy on the rice too.

Blood Orange Sherry Vinaigrette

• 2 small blood oranges
• 1 medium shallot, minced 2 tablespoons sherry vinegar...I used apple cider vinegar
• Salt
• Freshly ground black pepper
• 1/4 to 1/2 cup extra virgin olive oil
  

Preparation:

Juice and strain the blood oranges. Measure 1/4 cup of juice. I put the pulp in the salsa.

In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes.

Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too acidic for your palette. Adjust the seasoning to taste.

I got the salsa recipe from www.epicurious.com and the vinaigrette recipe from
http://www.seasonalchef.com/recipe0506a.htm

I forgot to take pictures...but these are colorful and delicious.