Mahi-Mahi with Tomato Avocado Salad

I taught the One Fish, Two Fish, Red Fish, Blue Fish class yesterday at CCAE. Thanks to everyone who attended. It was a pleasure to meet you and cook with you guys! As always I improvised a little and one of the dishes that we made was not in the handout. If you liked it and want to try it at home, here is the recipe.

Fish substitutions: swordfish, tuna (if using tuna, leave it rare in the center), halibut, red snapper (with skin), striped bass (with skin).

Serves 4

For the fish:
1 Tbsp lime juice
3 Tbsp olive oil
Salt and pepper
4 mahi fillets without skin (6-8 oz each)
1 Tbsp of butter

1. Mix lime juice, olive oil, salt and pepper in a glass or stainless steel bowl. Add mahi fillets and turn to coat. Cover and marinate in the fridge for 30 minutes to 2 hours.
2. Dry the fish off on paper towels before cooking.
3. Heat up a large non-stick (or well seasoned cast iron) skillet over medium high heat. Add the butter and swirl to coat the skillet.
4. Add fish fillets to the skillet in one layer. Sear for 8 minutes per inch of thickness turning half way through cooking time. To test for doneness, separate the flakes in the thickest part of the fish with a fork and peek inside. Fish is done when a trace of translucency remains in the center.
5. Top with Tomato Avocado Salad (see below).

For Tomato Avocado Salad:
12 cherry tomatoes halved (or 3 large ones diced)
1 avocado, stoned, peeled, and sliced
1/4 small red onion, sliced very thin
2 tsp lime juice
1 tsp olive oil
2 Tbsp cilantro or parsley
Salt and pepper to taste

Mix all ingredients together.