Strawberries and avocado do pair nicely to make a tangy-sweet salsa for this mild fish. This colorful and simple recipe is sure to become a summer staple in your weeknight meals.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
5 tablespoons fresh lime juice, divided (about 2 limes)
2 large cloves Melissa’s organic garlic, crushed
4 ––5-ounce mahi mahi filets
1 cup hulled, diced organic strawberries
1/2 medium red onion, minced
1 green jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves, minced
1/2 large or 1 small avocado, diced
1/4 teaspoon kosher salt, divided
1 tablespoon Napa Valley organic olive oil
1/2 teaspoon black pepper

DIRECTIONS:
– Combine three tablespoons lime juice and crushed garlic in a bowl. Add mahi mahi and toss gently. Allow to marinate for 15-45 minutes while you make the salsa.
– Combine the strawberries, onion, jalapeno, cilantro, avocado, remaining lime juice and 1/4 teaspoon salt in a small glass bowl. Cover and chill while you prepare the rest of your meal.
– Heat a large skillet with olive oil over medium heat. Arrange fish in a single layer in the pan, reserving marinade. Season tops of fish with pepper and remaining 1/8 teaspoon salt. Cover pan and cook for five minutes. Turn fish and add in reserved marinade. Cover and cook five more minutes, until cooked through.
– Serve fish with salsa on the side.

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