Mahi Mahi with Salsa
Squeeze lime juice. Halve avocados, pit and remove pulp from shells. Cut pulp into 1 cm (approximately 1/2 inch) cubes. Combine with 1/2 of lime juice. Rinse and dry bell peppers, halve and remove seeds and ribs, cut into small cubes. Combine avocado and bell peppers and drizzle with sherry vinegar, 1 tablespoon of oil and season with parsley, salt and pepper.
Rinse fish fillets and pat dry. Drizzle with remaining lime juice and brush with oil. Grill on a hot grill for about 2 minutes per side. Season with salt and pepper. Arrange fish on plates and spread with salsa. Garnish with lime wedges and serve.