4 (six to eight-ounce each)
Mahi-Mahi fillets
1 tablespoon olive oil, for brushing
Avocado Salsa
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
2 tablespoons, extra-virgin olive oil
1 tablespoon lemon juice
1/2 cup cilantro leaves, finely chopped
Salt and freshly ground black pepper to taste |