1/4 Red Onion, medium dice 1 Tomato, medium dice 1 Avocado, medium dice 12 Kalamata Olives, whole or chopped 1/4 Cup Cilantro, rough chop 1 Lemon or Lime, juiced 1 tsp. Jalapeno, minced 1 Tbs. Olive Oil 1/8 tsp. Salt
Mix all ingredients together.
2 Pounds Mahi-mahi Filet
This photo is a center-cut filet from the middle of a large fish.
I like this piece because it has no bones and it is nice and thick.
It also cooks evenly as opposed to other cuts that are thin on one end and thick on the other.
A good way to cut this fish is into two large pieces.
Just cut down the middle until you reach the skin.
Turn your knife on a angle and cut the filet from the skin.
Repeat on the other side.
2 large filets and the skin.
I turned the skin over to show that the fish is still very fresh.
