Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes Servings: 4
Ingredients:
For the Grilled Mahi and Skewered Shrimp:
4 mahi-mahi fillets (about 6 oz each)
16 large shrimp, peeled and deveined, tail-on
4 wooden or metal skewers
Olive oil for brushing
Salt and pepper to taste
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
For the Grilled Avocado:
2 ripe avocados, halved and pitted
Olive oil for brushing
Salt and pepper to taste
For the Fresh Mango Salsa:
2 ripe mangoes, diced
1 small red onion, finely diced
1 jalapeno, seeded and finely diced
1/2 cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste
Instructions:
Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper. Rub the mahi-mahi fillets with olive oil and season with the spice mixture on both sides. Set aside.
Thread the shrimp onto the skewers. Brush the shrimp with olive oil and season with salt and pepper.
Brush the avocado halves with olive oil and season with salt and pepper.
Grill the mahi-mahi fillets for 4-5 minutes per side, or until cooked through and easily flaked with a fork. Transfer the fillets to a plate and cover with foil to keep warm.
Grill the shrimp skewers for 2-3 minutes per side, or until shrimp turn pink and are cooked through. Set aside.
Place the avocado halves on the grill, cut-side down, and grill for 2-3 minutes, or until grill marks appear and the avocado is warmed through. Set aside.
Prepare the mango salsa: In a medium bowl, combine diced mangoes, red onion, jalapeno, cilantro, and lime juice. Mix well and season with salt and pepper to taste.
To serve, place a grilled mahi-mahi fillet on each plate, top with a skewer of grilled shrimp, and add a grilled avocado half. Spoon a generous portion of the fresh mango salsa over the seafood and avocado. Enjoy!
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