Delicious Mahi Mahi topped with a slightly spicy tomato/lime salsa. Prep time does not include chilling time.
- Combine tomatoes, lime juice, 1 Tbsp olive oil, parsley, garlic, and hot sauce in a small bowl and refrigerate for 2-12 hours.
- Preheat the grill to medium. Rinse fish then pat dry. Cut into serving size pieces if necessary.
- Brush fish with remaining 1 Tbsp of olive oil.
- Grill fish 7-9 minutes or until fish flakes with a fork.
- Top with tomatoe mixture and serve.