Grilled Mahi Mahi recipe with Mango salsa that is sweet spicy and a little bit tangy.
Course Entree
Cuisine Ecclectic
Diet Gluten Free, Low Calorie, Low Fat
Keyword mango mahi mahi
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 2
Calories 221kcal
Author Robin Gagnon
Ingredients
1 mangolarge ripe
2scallions or green onion
1tbs.pickled jalapenodiced , substitute fresh is fine
1tbs. fresh cilantrochopped
1tbs.Garlic seasoned rice vinegarplus a little for basting fish (Swap with regular rice wine vinegar and a pinch of garlic powder if you prefer)
¼tsp.Kosher salt
2mahi mahi filets4 oz. each
Baste for Fish
1teaspoonolive oil
1teaspoongarlic rice vinegar(see above for swap)
1pinchKosher salt
freshly ground black pepperto taste
Instructions
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 fillets top side down on the grill, and reduce heat to medium. 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 and fish flakes easily.
Remove and plate fish in shallow bowl. Allow to rest.
Top the cooked fish with mango salsa mixture. Juices from the fish and topping will meld together, creating flavorful sauce.
Notes
While I prefer the mango salsa as shown, you may like to add some diced red peppers for color. The two flavors do meld together well. Finely diced red onion is also an option.