Liteliner
09-19-2009, 01:17 PM
This was a really good dish. The marinade was awesome. The mango salsa mixed well with the grilled mahi. I give it 5 stars...
The dodo I killed a few days ago.
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3582.jpg
The Mango Salsa
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3581.jpg
Gotta have some rice with my dinner..
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3591.jpg
Steaks on the Grill
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3592.jpg
Gotta have the Sriracha...
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3597.jpg
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3602.jpg
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3598.jpg
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3599.jpg
The End...
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3605.jpg
Ingredients
Salsa recipe
1/4 cup finely chopped red onion
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh mint
1 teaspoon minced jalapeno pepper, with seeds
1/4 teaspoon kosher salt
marinade recipe
1/4 cup soy sauce (La Choy is wheat free)
1/4 cup sweet sake
1 tablespoon vegetable oil
1 tablespoon light brown sugar
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
4 mahi mahi fillets, about 6 oz. each and 1 inch thick
vegetable oil
Directions
For the salsa: Peel the mango and cut into 1/4 inch diced pieces.
Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.
Cover bowl with saran wrap and refrigerate until ready to serve.
For the marinade: In a small bowl, whisk together the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic; set aside.
Place the mahi mahi fillets in a large zip-lock plastic bag.
Pour marinade into bag; press the air out of the bag and seal tightly.
Turn/shake the bag to coat fillets with marinade.
Refrigerate for 20-30 minutes.
Take fillets out of bag and throw away marinade.
Brush or spray both sides of fillets with vegetable oil.
Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.
Serve warm with salsa.
The dodo I killed a few days ago.
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3582.jpg
The Mango Salsa
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3581.jpg
Gotta have some rice with my dinner..
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3591.jpg
Steaks on the Grill
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3592.jpg
Gotta have the Sriracha...
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3597.jpg
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3602.jpg
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3598.jpg
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3599.jpg
The End...
http://i169.photobucket.com/albums/u229/lypeter23/IMG_3605.jpg
Ingredients
Salsa recipe
1/4 cup finely chopped red onion
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh mint
1 teaspoon minced jalapeno pepper, with seeds
1/4 teaspoon kosher salt
marinade recipe
1/4 cup soy sauce (La Choy is wheat free)
1/4 cup sweet sake
1 tablespoon vegetable oil
1 tablespoon light brown sugar
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
4 mahi mahi fillets, about 6 oz. each and 1 inch thick
vegetable oil
Directions
For the salsa: Peel the mango and cut into 1/4 inch diced pieces.
Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.
Cover bowl with saran wrap and refrigerate until ready to serve.
For the marinade: In a small bowl, whisk together the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic; set aside.
Place the mahi mahi fillets in a large zip-lock plastic bag.
Pour marinade into bag; press the air out of the bag and seal tightly.
Turn/shake the bag to coat fillets with marinade.
Refrigerate for 20-30 minutes.
Take fillets out of bag and throw away marinade.
Brush or spray both sides of fillets with vegetable oil.
Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.
Serve warm with salsa.