dinner tonite

Grilled Mahi Mahi covered in avocado salsa served with yellow squash & zucchini seasoned with lemon pepper salt (Brandi taught me that!) & garlic basil couscous heated with gorgonzola. BECAUSE everything is better with cheese!!!

4 (six to eight-ounce each) Mahi-Mahi fillets
1 tablespoon olive oil, for brushing

Avocado Salsa (that's my ACTUAL salsa YUMYUM!!)

2 cups perfectly ripe avocado, peeled and diced into 1/4 inch cubes
1/2 cup red onion, finely diced
1 cup tomatoes, peeled and seeded
1 tablespoon lemon juice
1/2 cup cilantro leaves, finely chopped
Salt and freshly ground black pepper to taste

Method
Preheat grill to high heat. Brush the fish fillets with olive oil and let sit for 10 minutes. Meanwhile, make the salsa (see below). Grill fish for 3-4 minutes on each side. To serve, pour 3 tablespoons of salsa on top of the fish. Decorate the serving plate with cilantro leaves.

Avocado Salsa-In a stainless steel bowl, blend all ingredients carefully, so that the avocados are not crushed.