Ingredients:
- 1 small avocado, diced
- 1 cup 1/3-inch cubes cantaloupe
- 1/2 cup diced red onion
- 1/3 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 3/4 teaspoon grated lime peel
- 4 6-ounce mahi-mahi fillets (each about 1 inch thick)
- 1 tablespoon olive oil
- 3 tablespoons Jamaican jerk seasoning
Directions:
Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.
Wine: 2007 Amador Cellars Zinfandel ( LOVED it!)
Rich and complex with supple layers of black cherry, plum, raspberry and vanilla followed by warm clove and nutmeg spices on the finish.
www.amadorcellars.com
Ref: epicurious.com
Cantaloupe in salsa never occurred to me. Then again if even half of these recipes "occurred" to me, I wouldn't be domestically challenged and would be a happy, famous, chubby chef off living the dream somewhere... haha. Anyways, this was a crazy flavor combination between the jerk seasoning on the fish, to the salty, sweet, sour flavors of that delicious salsa! I've been really good lately at following directions (at least in cooking, lol) because I think the key to the salsa is the proportions of each ingredient. So yea, follow the directions. lol. Also I snagged that photo from epicurious. Totally forgot to take a picture of mine last night. But I promise it looked the same! :D
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