Chili Dusted Mahi-Mahi with Avocado Corn Salsa with Truvía® Brown Sugar Blend

Ingredients

Mahi-Mahi

• 1 pound mahi-mahi fillet, skin on, ~1” thick

• 2 Tbsp (30mL) olive oil

• 2 tsp (10mL) ground cumin

• 1 Tbsp (15mL) Truvía^® Brown Sugar Blend

• 2 tsp (10mL) chili powder

• ½ tsp (2.5mL) salt

• ¼ tsp pepper

Avocado Corn Salsa

• 2 ears corn, kernels cut off cob

• 2 jalapenos, seeded and diced

• 1 avocado, chopped

• 1⁄3 cup (75mL) red onion, chopped

• 1-15oz can black beans, drained and rinsed

• 2 Tbsp (30mL) lime juice

• 1 Tbsp (15mL) Truvía^® Brown Sugar Blend

• ½ tsp (2.5mL) salt

• ¼ tsp pepper

Directions

• 1.  

  Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil.

• 2.  

  Set mahi-mahi fillet in center of baking sheet. Combine remaining mahi-mahi ingredients and pour evenly over fish.

• 3.  

  Bake in center rack of oven uncovered for 20 minutes. Check the internal temperature so that the fish is cooked to a minimum internal temperature of 145°F (60°C).

• 4.  

  While mahi-mahi is baking, combine corn, jalapenos, avocado, red onion, and black beans in a medium-sized bowl.

• 5.  

  Whisk together remaining salsa ingredients until Truvía^® Brown Sugar Blend dissolves. Drizzle over salsa and stir to combine.

• 6.  

  Divide salsa among 4 plates.

• 7.  

  Remove mahi-mahi from oven and divide into 4 servings. Fish should separate easily from skin. Place divided skinless fillets on top of salsa. Serve immediately.