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.
Grilled Mahimahi with Mango Salsa
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Ingredients
- 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
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 Notes
Nutrition Facts
Grilled Mahimahi with Mango Salsa
Amount Per Serving
Calories 219
* Percent Daily Values are based on a 2000 calorie diet.
Calories 219,Fat 2,Perfat 9,Cholesterol 124,Carbo 17,Protein 33,Fiber 3,Sodium 322
