Mahi-Mahi with Blood Orange Salsa

I found this great low fat, low calorie recipe last week on epicurious.com whilst looking for a recipe that uses blood oranges. I had picked some up at Wholefoods, but wasn't sure what I wanted to do with them. Rich is not really a fan of fish, but I am trying to ease him into it and he actually thought this was ok....at least, he ate it and didn't spit it out!! I thought the blood orange with Mahi-mahi was a great combination, very tangy. I tossed together a quick salad to serve with it, made from mixed greens, tomatoes, spanish onion, gorgonzola, chopped walnuts and fat free raspberry vinaigrette. This would have been nice to eat sitting outside, in the warm sunshine, overlooking our budding garden, however unfortunately we had to huddle inside with heater on, listening to the gale force winds outside....oh well, at least the company and the food were good :)

Mahi-Mahi with Blood Orange, Avocado and Red Onion Salsa
(serves 2)

1 blood orange
1/2 cup of avocado cubes
1/3 chopped red onion
2 tsp minced red jalapeno
2tsp fr sh lime juice
2 tsp olive oil
2 6oz mahi-mahi fillets

1. Using a small sharp knife, cut and peel the white pith from the orange. Working over a small bowl, cut between the membranes to release the segments. Add avocado, onion, jalapeno and lime juice to oranges in a bowl. Stir gently to blend. Season salsa to taste with slat.

2. heat oil in heavy skillet over medium-high heat. Sprinkle fish with slat and pepper. Add fish to skillet and saute until brown and cooked through, about 5 minutes per side.

3. Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.