Mahi Mahi with Corn & Avocado Salsa, on top Zucchini Pasta

Serves 4

Salsa Ingredients:

  • 2 ears of corn
  • 1 garlic clove, diced
  • 1 small shallot, diced
  • 8-10 cherry tomatoes, chopped
  • 1 avocado, diced
  • 1 tsp extra virgin olive oil
  • salt and pepper to taste

Zucchini Pasta Ingredients:

  • 2 green zucchinis, spiral sliced
  • 1 garlic clove, diced
  • 1 tsp extra virgin olive oil
  • 1 tbsp. butter
  • salt and pepper

Mahi Mahi Ingredients:

  • 4 4-6oz mahi mahi fillets
  • 1-2 tsp. lemon pepper
  • 1 tbsp. extra virgin olive oil

Salsa Directions:

  1. Boil the 2 ears of corn for 8-10 minutes. Once the corn is done remove from the boiling water and let cool for a few moments and then cut the corn off the ear.
  2. In a small sauté pan over low-medium heat add the corn, garlic, shallot, olive oil, salt and pepper and cook for 5 minutes, tossing often. Then add the cherry tomatoes and avocado and turn the heat to as low as possible and let sit unit the rest of the dish is prepared.

Mahi Mahi Directions:

  1. Season Mahi Mahi with the lemon pepper, then bring a medium sauté pan to medium heat and add the extra virgin olive oil. Add the Mahi Mahi to the pan and cook on both sides for approximately 5 minutes. (more or less depending on thickness of the fillet).

Zucchini Pasta Directions:

  1. Using a spiral slicer, slice 2 zucchinis into pasta size spirals.
  2. Bring a medium sauté pan to medium heat and add the garlic, extra virgin olive oil, butter and pepper and toss in the zucchini noodles. Toss all ingredients together until noodles become soft, approximately 5 minutes.


In 4 large bowls divide the zucchini pasta evenly, and then top with Mahi Mahi. I like a little heat with this dish, so I drizzle a little sriracha mayo on top of the fish before I top it with the corn & avocado salsa.