Pesto Crusted Mahi Mahi with Avocado-Orange Salsa
By Shannon O'Donnell
This is truly one of those recipes that came about while rummaging through a bunch of random ingredients in an attempt to figure out 'what were we going to have for dinner...?' I had some mahi mahi, a little bit of leftover pesto, and a bunch of satsuma oranges. Voila! This is one of my husband's favorite dishes--very flavorful, healthy, and super-easy to make. I hope you like it!
Pesto Crusted Mahi Mahi with Orange-Avocado Salsa
* One mahi mahi filet, about 6 to 8 oz
1) Rinse and pat dry the mahi filet. 'Frost' with the prepared pesto. Bake at 325° for about 15 to 20 minutes, or until fish flakes easily with a fork. Broil at the end for a minute or two for a nice golden crust.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.