Mahi Mahi is a white fish which is very mild and lends itself well to this flavorful salsa. The fresh taste of the tomatoes, onion and jalapeno in the salsa blends well with the grilled corn. Although it’s not always easy find fresh mahi mahi, the frozen variety can be found in many grocery stores nation wide. However any white fish can be substituted in this recipe. Halibut, cod or basa fillets are good choices. If you are using thin fillets, reduce the grilling time and cook on foil.
- 4 mahi mahi fillets (or other white fish)
- 4 ears of corn
- 1 cup diced tomatoes
- 1/2 cup red onion, diced
- 1/4 cup jalapeÃ±o pepper, minced
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon cumin
- Juice of one lime
- Salt and Pepper to taste
Preheat your grill to medium. Combine the ingredients for the salsa (without the corn) and set aside. Shuck the corn and clean off all the silk. Once the barbecue is hot, place the ears directly on the grill. Cook for approx 3-4 minutes per side until you have nice grill marks on the corn but not so long that it’s blackened. You still want to retain some of the moisture. Remove from the barbecue and set aside to cool. Next, brush the mahi mahi with butter and sprinkle lightly with salt and place directly on the grill. Cook for 3-4 minutes per side, basting with the butter until opaque and nicely charred. While the fish is cooking, place your corn on a cutting board and using a sharp knife, remove the kernels. Add the corn to the salsa and stir. When the fish is done, place it onto a plate or platter and top with the corn salsa.