Grilled Teriyaki Mahi Mahi With Mango Salsa
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.
The Mango Salsa
Gotta have some rice with my dinner..
Steaks on the Grill
Gotta have the Sriracha...
The End...
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.
