Staff
Here, Mexican, Hawaiian, and Asian ingredients combine for a one-world celebration of flavor and color. The spicy-sweet salsa livens up mild mahimahi, a fish native to tropical waters. You can also serve the salsa with tortilla chips, quesadillas, or baked chicken.
Recipe Yield:
4 servings
Recipe Calories:
219
Recipe Ingredient Details:
2 tablespoons freshly grated gingerroot
1/2 teaspoon sesame oil
1 tablespoon low-sodium soy sauce
Juice of 1 small lime
4 mahimahi fillets (6-7 ounces each)
MANGO SALSA
1 ripe mango, peeled and chopped
1/2 red bell pepper, seeded and chopped
1/2 cup corn kernels, fresh or frozen and thawed
1 small jalapeño or habanero chili, seeded and minced
2-3 cloves garlic, minced
3-4 green onions, diced (including white parts)
1/4 cup diced Thai basil or cilantro
Juice of 1 small lime
Recipe Instructions:
Combine gingerroot, sesame oil, soy sauce, and lime juice in a large zip-top bag. Rinse fish, pat dry, and place in bag, sealing tightly. Marinate for at least 2 hours or overnight.
Combine all salsa ingredients in a medium bowl. Chill at least 1/2 hour.
Preheat and clean grill (it should be very hot so the fish doesn't stick). Remove fish from marinade; pat with a paper towel to remove excess marinade.
Cook fish on grill, about 2-3 minutes per side, or until internal temperature reaches 145°F. Remove fish to a serving platter and cover with salsa. Serve immediately.
Recipe Additional Notes:
Calories 219,Fat 2,Perfat 9,Cholesterol 124,Carbo 17,Protein 33,Fiber 3,Sodium 322
Wed, 2012-07-11 14:48
