Mixing mahi-mahi with zesty salsa

Fast, easy and fresh: this dish rewards both cook and diners by also delivering a lively, bright taste with an original combination of ingredients. Hot pepper and cool citrus are only a part of it: creamy avocado and red onion are also in the ensemble complementing the flavorful fish.

The recipe is from Bon Appetit's test kitchen, featured in the magazine's February issue. It provides for two servings, perhaps a quiet dinner a deux.

Mahi-Mahi with Blood Orange, Avocado and Red Onion Salsa

(Preparation 30 minutes, total 30 minutes)

1 blood orange, Cara Cara orange or regular orange (see note)

1/2 cup of 1/3-inch cubes avocado

1/3 cup chopped red onion

2 teaspoons minced red jalapeno

2 teaspoons fresh lime juice

2 teaspoons olive oil

Two 6-ounce mahi-mahi fillets

Using a small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeno 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 saute until brown and cooked through, about 5 minutes per side.

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

Makes 2 servings.

Note: 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.