Teriyaki Stir-Grilled Mahi-Mahi With Island Salsa |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Excellent for a summertime grill-fest. Ingredients:
1 1/2 lbs mahi mahi fillets, cubed |
3/4 cup teriyaki sauce |
1 tablespoon dry sherry |
2 garlic cloves |
1 papaya, peeled and diced |
1 mango, peeled and diced |
1 grapefruit, peeled and chopped |
1 orange, peeled and chopped |
1/2 red onion, diced |
1/2 green pepper, diced |
1/2 jalapeno pepper, seeded and minced |
1/4 cup finely chopped cilantro |
1/4 cup finely chopped fresh mint leaves |
1 tablespoon fresh lime juice |
1 tablespoon fresh lemon juice |
1 teaspoon red pepper flakes |
Directions:
1. For salsa: add all ingredients together in a bowl; taste and see if you want to add salt (this is one of the few things I don't add salt to).
2. Refrigerate for 1 hour.
3. Put cubed fish in a heavy-duty zip-lock plastic bag; add the teriyaki, sherry, and garlic.
4. Seal bag and shake to coat fish.
5. Marinate for 30 minutes.
6. Pour fish into a wok made for the grill and let drain over the sink.
7. Place wok on grill over hot coals; stir grill for 7-8 minutes, tossing with wooden utensils (I use wooden spoons).
8. Can close the grill lid for 2-3 minutes to heat thoroughly.
9. Fish is done when they are easily flaked with a fork.
10. Serve with salsa.
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