INGREDIENTS
1 medium ripe avocado, peeled and cut into 1/2 dice
1 red onion, peeled and cut into 1/2 dice
1 cup cherry tomatoes, quartered
2 ears of corn, grilled, shaved.
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 6-ounce mahi fillets
4 lime wedges
DIRECTIONS
Prepare a grill to medium-high heat. Brush corn with olive oil and lightly char each ear. Shave kernels into bowl.
Gently combine the avocado, tomatoes, corn, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
Press fish fillets dry with paper towel. Season with salt and pepper. Drizzle remaining oil and lime juice over fillets. Let marinate at room temperature for 10 minutes.
Brush grill rack with oil. Grill fish until just opaque in center, about 5 minutes per side. Transfer to plates. Spoon avocado-corn-tomato salsa over fish. Squeeze a lime wedge over each and serve.
