 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Instead of grilling out the usual hamburgers or chicken breasts, prepare this mahi mahi from our Test Kitchen and reel in raves! Ingredients:
3/4 cup reduced-sodium teriyaki sauce |
2 tablespoons sherry or pineapple juice |
2 garlic cloves |
8 mahi mahi fillets (6 ounces each) |
tropical fruit salsa: |
1 medium mango, peeled and diced |
1 cup chopped seeded peeled papaya |
3/4 cup chopped green pepper |
1/2 cup cubed fresh pineapple |
1/2 medium red onion, chopped |
1/4 cup minced fresh cilantro |
1/4 cup minced fresh mint |
1 tablespoon chopped seeded jalapeno pepper |
1 tablespoon lime juice |
1 tablespoon lemon juice |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. In a large resealable plastic bag, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Seal bag and turn to coat; refrigerate for 30 minutes.
2. Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving.
3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mahi mahi, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 8 servings.
|
|