Pesto Crusted Mahi Mahi with Avocado-Orange Salsa


Pesto Crusted Mahi Mahi with 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
* 1/4 cup prepared pesto sauce
* 2-3 satsuma oranges, peeled and chopped
* 1/4 cup diced red onion
*  8 to 10 fresh basil leaves, coarsely chopped
*  1/2 a ripe avocado, chopped
*  1 T minced ginger
*  salt & pepper to taste


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.
2)  While the fish is cooking, add the rest of ingredients (oranges, onion, basil, avocado, ginger, salt & pepper) in a bowl...this is your 'salsa'.  Serve over fish alongside ride and some veggies...I like edamame warmed in some sesame oil and soy sauce.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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