Mahi Mahi With Blood Orange Salsa

This flavorful mahi mahi dish is perfect for a summertime celebration -- or when you simply want to pretend it's summer!


Using a small, sharp, knife, cut peel and white pith from orange. Working over a small bowl, cut between membranes to release segments. Add avocado, onion, garlic, ginger, jalapeno, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt. Heat oil in a heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and saute until brown and cooked through, about 5 minutes per side. Place one fillet on each of four plates. Generously spoon salsa on top of fish to serve.


Try to use mahi mahi from the Atlantic ocean that is pole or troll caught, since it is the most sustainable as well as lower in mercury. Check out this seafood guide for more information. 

Adapted from Gwen Kenneally's Sweet & Savory Cookbook.


All organic and free

  • 4 blood oranges
  • 2 avocados, chopped
  • 1 red onion, chopped
  • 3 cloves garlic
  • 1 inch ginger, minced
  • 1 small jalapeno, minced
  • Juice of 2-3 limes
  • 2 t avocado oil
  • 4 6 oz mahi mahi fillets
Those who think they should have no time for healthy eating, will sooner or later have to find time for illness.
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