Grilled Mahi With Mango Salsa
Simple, swift and succulent: Fresh mahi is tender, juicy and stands up well to grilling, so it’s the perfect place to start for this dish that combines sweet with savory in a piscean ambrosia your guests won’t be able to resist — and won’t stop talking about for weeks.
3/4 cup reduced-sodium teriyaki sauce
2 tablespoons sherry or pineapple juice
2 garlic cloves
8 mahi mahi fillets (6 ounces each)
1 medium mango, peeled and diced
1 cup chopped seeded peeled papaya
3/4 cup chopped green pepper
1/2 cup cubed fresh pineapple
1/2 medium red onion, chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper flakes
In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes.
Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving.
Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162