Grilled Teriyaki Mahi Mahi with Mango Salsa
From Weber's Big Book of Grilling. Marinates 30 minutes. Excellent!!
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INGREDIENTS
Nutrition- 1large ripe mango
- 1⁄4cup finely chopped red onion
- 1tablespoon vegetable oil
- 1tablespoon fresh lime juice
- 1tablespoon finely chopped of fresh mint
- 1teaspoon minced jalapeno pepper, with seeds
- 1⁄4teaspoon kosher salt
- marinade
- 1⁄4cup soy sauce
- 1⁄4cup sweet sake
- 1tablespoon vegetable oil
- 1tablespoon light brown sugar
- 1teaspoon grated fresh ginger
- 1teaspoon minced garlic
- 4
- vegetable oil
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DIRECTIONS
- For the salsa: Peel the mango and cut into 1/4 inch diced pieces.
- Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.
- Cover bowl with saran wrap and refrigerate until ready to serve.
- 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.
- Place the mahi mahi fillets in a large zip-lock plastic bag.
- Pour marinade into bag; press the air out of the bag and seal tightly.
- Turn/shake the bag to coat fillets with marinade.
- Refrigerate for 20-30 minutes.
- Take fillets out of bag and throw away marinade.
- Brush or spray both sides of fillets with vegetable oil.
- Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.
- Serve warm with salsa.
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