Grilled Teriyaki Mahi Mahi with Mango Salsa |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Weber's Big Book of Grilling. Marinates 30 minutes. Excellent!! Ingredients:
salsa |
1 large ripe mango |
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 |
1/4 cup soy sauce |
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:
1. For the salsa: Peel the mango and cut into 1/4 inch diced pieces.
2. Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.
3. Cover bowl with saran wrap and refrigerate until ready to serve.
4. 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.
5. Place the mahi mahi fillets in a large zip-lock plastic bag.
6. Pour marinade into bag; press the air out of the bag and seal tightly.
7. Turn/shake the bag to coat fillets with marinade.
8. Refrigerate for 20-30 minutes.
9. Take fillets out of bag and throw away marinade.
10. Brush or spray both sides of fillets with vegetable oil.
11. Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.
12. Serve warm with salsa.
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