- 1 small avocado, diced
- 1 cup 1/3-inch cubes cantaloupe
- 1/2 cup diced red onion
- 1/3 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 3/4 teaspoon grated lime peel
- 4 6-ounce mahi-mahi fillets (each about 1 inch thick)
- 1 tablespoon olive oil
- 3 tablespoons Jamaican jerk seasoning
- Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
- Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.