Great Grilled Mahi-Mahi with Mango Salsa
By: Leah Rodrigues
Published: May 21, 2013

Grilled Mahi-Mahi with mango salsa is a healthy meal to help you achieve your ideal summer beach body.  Mahi-Mahi filets are soaked in a simple marinade comprised of vinegar, red pepper flakes, and ginger.  You'll only want to marinate the fish for about 30 minutes or else the acid from the vinegar will begin to cook the fish.  The grilled filets are served alongside a delicious mango salsa.
Grilled Mahi-Mahi with Mango Salsa
Ingredients:



1 ripe mango - (abt 12 oz) peeled, chopped
1/2 cucumber peeled, seeded,
and chopped - (3/4 cup)
1/4 cup minced fresh cilantro
1/4 cup chopped red onion
1 jalapeno pepper seeded, chopped
2 tablespoons lime juice
1 teaspoon sugar
1/4 cup white wine vinegar
2 tablespoons minced gingerroot
1 tablespoon olive oil
1/2 tablespoon red pepper flakes
4 mahi-mahi filets - (5 to 6 oz ea)
 
Directions:








   
In a small bowl combine mango, cucumber, cilantro, onion, jalapeno pepper, lime juice, and sugar; mix well. Cover and store in refrigerator one hour or until chilled and ready to serve.


   
Meanwhile combine vinegar, ginger, oil, and red pepper flakes. Place mahi-mahi fillets in plastic bag in a shallow baking dish; pour marinade over fish. Close bag securely and marinate in refrigerator 30 minutes, turning occasionally.


Remove fillets from marinade; discard marinade. Lightly grease cooking grate; place fillets on grate. Grill 6 to 10 minutes or until fish flakes when tested with a fork, turning once halfway through grilling. Serve with mango salsa.


This recipe yields 4 servings.


Comments: Mahi-mahi is a medium-textured fish with a delicate taste. If you can't find it near you, try substituting halibut, red snapper, or grouper fillets.

In a small bowl combine mango, cucumber, cilantro, onion, jalapeno pepper, lime juice, and sugar; mix well. Cover and store in refrigerator one hour or until chilled and ready to serve.


     
Meanwhile combine vinegar, ginger, oil, and red pepper flakes. Place mahi-mahi fillets in plastic bag in a shallow baking dish; pour marinade over fish. Close bag securely and marinate in refrigerator 30 minutes, turning occasionally.


Remove fillets from marinade; discard marinade. Lightly grease cooking grate; place fillets on grate. Grill 6 to 10 minutes or until fish flakes when tested with a fork, turning once halfway through grilling. Serve with mango salsa.


This recipe yields 4 servings.


Comments: Mahi-mahi is a medium-textured fish with a delicate taste. If you can't find it near you, try substituting halibut, red snapper, or grouper fillets.