Teriyaki Stir-Grilled Mahi-Mahi With Island Salsa

ratherbeswimmin''s Note:

Excellent for a summertime grill-fest.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 ½ lbs mahi mahi fillets , cubed
• ¾ cup teriyaki sauce
• 1 tablespoon dry sherry
• 2 garlic cloves

Island Salsa

• 1 papaya , peeled and diced
• 1 mango , peeled and diced
• 1 grapefruit , peeled and chopped
• 1 orange , peeled and chopped
• ½ red onion , diced
• ½ green pepper , diced
• ½ jalapeno pepper , seeded and minced
• ¼ cup finely chopped cilantro
• ¼ 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.