Grilled Cobia with Mango Avocado Salsa

Last weekend my husband was on a bachelor party and they went fishing! He brought home massive amounts of cobia and after freezing as much as I could I took the remaining fish fliets and decided that grilling the fish would be the perfect way to break in our new shiny grill. The great thing about this recipe is that any other flakey white fish would work with this tangy salsa - halibut, tilapia or mahi mahi. The mango, cherry tomato, avocado and fresh basil create the most unique fresh summer flavor. If you don't have a grill, rest assured, you can absolutely cook the fish in the oven.

Source: bon appetit June 2011

You Will Need:

• 1 medium ripe avocado, peeled and cut into 1/2" dice
• 1 medium ripe mango, peeled and cut into 1/2" dice
• 1 cup cherry tomatoes, quartered
• 4 large fresh basil leaves, thinly sliced
• 3 Tbsp extra-virgin olive oil, divided, plus more for brushing
• 3 Tbsp fresh lime juice, divided
• Kosher salt and freshly ground black pepper
• 4 6-ounce cobia fillets (or any other white flakey fish)
• 4 lime wedges

Here We Go:

• Prepare a grill to medium-high heat
• Gently combine the avocado, mango, tomatoes, basil, 1 Tbsp oil, and 1 Tbsp lime juice in a large mixing bowl
• Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally
• Place fish fillets in a 13x9x2" glass baking dish
• Drizzle remaining 2 Tbsp oil and 2 Tbsp lime juice over and season fish with salt and pepper
• Let marinate at room temperature for 10 minutes, turning fish occasionally
• Brush grill rack with oil and grill fish until just opaque in center, about 5 minutes per side
• Transfer to plates and spoon mango-avocado salsa over fish
• Squeeze a lime wedge over each and serve

Serves 4
Happy Feasting!