Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
Nonstick vegetable oil spray
1/2 pound tomatillos, husked, rinsed, cored, chopped
1 large avocado, halved, pitted, peeled
1/2 jalapeño chile with seeds, stemmed
1/4 cup chopped fresh cilantro
1 green onion, chopped
4 (7- to 8-ounce) mahi-mahi fillets
1 tablespoon extra-virgin olive oil
1 cup diced peeled cored pineapple
Preparation
Step 1
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).Blend next 5 ingredients in processor to coarse puree; season salsa with salt.
Step 2
Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer to plates. Top with salsa and pineapple.
