Avocado Corn Salad
1/2 of a 15oz can of salt-free corn OR 2 fresh ears of corn, shucked and removed from cob
1/2 poblano pepper, seeded and chopped (optional)
1 ripe avocado, cubed
1/4 cup red onion, finely chopped
1 Tbl sugar
1 Tbl white distilled vinegar
1/2 tsp salt
1/4 tsp pepper
Combine all ingredients in a bowl, mix, taste, adjust seasoning if needed, cover and put in fridge.
Grilled Mahi Mahi
4 Mahi Mahi filets (4-5oz each)
2 Tbl olive oil
2 tsp ground cumin
2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
Preheat grill to medium high heat. In small bowl, combine the olive oil and seasonings, and mix well. Brush onto both sides of the Mahi Mahi, and place on grill. Cook fish on each side 4-6 minutes, depending on thickness, or until cooked through. Serve with avocado corn salad.
One of the many reasons I love this dish is that if you have any leftover salad, you can store it in a tight container and it should keep overnight in fridge so that you can serve it with something else (tortilla chips!) or leftovers. The vinegar keeps the avocado from turning brown.
