Grilled Mahi Mahi with Mango Salsa
What You Need
1 ripe mango, peeled, pitted, and diced (about 1 cup)
2 tablespoons mango puree (just mash some of the mango pieces)
1/3 cup red onion, finely chopped
1 Serrano chile, minced (include ribs and seeds for a hotter taste if desired)
2 tablespoons fresh cilantro leaves, chopped
1 teaspoon lime zest
3 tablespoons fresh lime juice
2 teaspoons sugar
Kosher salt and pepper to taste
Enough fresh mahi mahi portions for four people
Salsa Preparation: Combine all ingredients in a bowl. Season to taste with salt and pepper. Refrigerate at least 30 minutes before serving.
Mahi Mahi Preparation: Lightly salt and pepper the mahi mahi on both sides. Depending on size of your filets, grill six to eight minutes per side over med-high heat. Make sure not to overcook. Fish should still be moist and flake easily when you poke it with a fork.