Mango Mahi Mahi
Mahi Mahi is a readily available fish these days and it's firm mild flesh both stands up well to grilling and taking of flavors. Mangos are also plentiful and due to mahi mahi not being too "fishy" I think it pairs well. Adding a bit of heat from fresh hot peppers and some gentle tang from rice wine vinegar really makes this a guest ready dish. Enjoy!
Spicy Mango Mahi Mahi
- 1 mango large ripe
- 2 scallion
- 1 tbs. pickled jalapeno diced , substitute fresh is fine
- 1 tbs. fresh cilantro chopped
- 1 tbs. Garlic seasoned rice vinegar plus a little for basting fish
- ¼ tsp. Kosher salt
- 2 mahi mahi filets 4 oz. each
- **baste for fish***
- 1 teaspoon olive oil
- 1 teaspoon garlic rice vinegar
- 1 pinch Kosher salt
- few fresh grinds of pepper
- Whisk together ingredients for baste, and fully coat the fish with it. cover and set aside.
- Preheat grill on high.
- Cut the mango into bite size pieces, after peeling and pitting, and put in a medium size bowl.
- Thinly slice the scallions, add to bowl.
- Add jalapeno, cilantro, seasoned rice vinegar and Kosher salt. Stir to mix. Set aside while grilling mahi mahi.
- Once grill is hot, place fish top side down on the grill, and reduce heat to med. Close cover.
- In a few minutes, when edges of fish are cooked but middle is still translucent, flip the fillets.
- Grill for another couple minutes, until just cooked through.
- Remove and plate fish in shallow bowl. Allow to rest.
- Top with mango mixture. Juices from fish and topping will meld together, creating flavorful sauce.