Tuesday, July 6, 2010

Mahi-mahi with Avocado Melon Relish

Between parades, fire works and recovery from the now famed surgery I had a chance to cook out for the holiday.  The menu for me was Jerk Seasoned Mahi-mahi with an Avocado Melon Relish cooked on the grill of course (Kris chose beef tenderloin with a light spice rub).  I didn't have any Jerk seasoning so I made some, I had all the ingredients in the cupboard, and found this on Epicurious.com I think:

2 tsp onion powder
1 tsp cayenne pepper
2 tsp thyme
2 tsp allspice
1 tsp black pepper
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp garlic powder
1/4 tsp ground cloves
Mix it all together, liberally coat mahi-mahi fillets and set aside for about half an hour at room temperature to temper.  While that is resting put together the salsa.

The Salsa has:
1 avocado diced
1 slice of watermelon (3/4 cup diced)
1 mango diced
1 small yellow onion diced
juice from 2 limes
grated peel from 1 lime
salt, pepper and chipotle chili powder to taste (really just a sprinkle of each)

The Salsa was a perfect addition to the Jerk Mahi fillets the bright and colorful pop of flavor and color in the salsa had just the right amount of cool acidity to work with the spicy fish.


  1. Bee-yoo-ty-ful! I never thought to put watermelon in the relish, but it looks great!

  2. I love the fresh avocado watermelon relish. It would make a great salad too.

    I hope you're feeling better:)

  3. I have to admit that I added the watermelon for color, but really liked it! Turned out to be a great addition.

    I'm feeling quite a bit better, but still off work until Monday. Abdominal surgery can really lay you out.