1 blood orange, Cara Cara orange, or regular orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalape�o
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 6-ounce mahi-mahi fillets
Using small sharp knife, cut peel and white pith from orange.
Working over small bowl, cut between membranes to release segments.
Add avocado, onion, jalape�o, and lime juice to oranges in bowl; stir gently to blend.
Season salsa to taste with salt.
Heat oil in heavy medium skillet over medium-high heat.
Sprinkle fish with salt and pepper.
Add fish to skillet and saut� until brown and cooked through, about 5 minutes per side.
Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.
>> Orange you sweet: Although they look like regular navel oranges,
Cara Cara oranges are tinged pink on the inside and taste a little sweeter.
You'll find them at some supermarkets and farmers' markets.
Makes 2 servings.