Fish with Mango Salsa

Make the most of mahi mahi's great flavor by pairing it with a fruit salsa made from olive oil, mango, mango nectar, onion, cilantro, and lemon peel. See our full collection of fish recipes for more meal ideas.

Yield:

Makes 6 to 8 servings

Recipe from

Nutritional Information

Calories 150
Caloriesfromfat 9.3 %
Protein 22 g
Fat 1.5 g
Satfat 0.3 g
Carbohydrate 12 g
Fiber 0.8 g
Sodium 362 mg
Cholesterol 83 mg

Ingredients

2 tablespoons soy sauce
5 tablespoons lemon juice
2 cloves garlic, minced
2 to 2 1/2 pounds skinned, boned mahimahi fillets
1 teaspoon olive oil
1 onion (about 6 oz.), chopped
1/2 cup refrigerated or canned mango nectar
1 ripe mango (about 1 lb.), peeled, pitted, and coarsely chopped
3 tablespoons chopped fresh cilantro
1 teaspoon finely shredded lemon peel

Preparation

1. Mix soy sauce, 2 tablespoons lemon juice, and half the garlic.

2. Cut fish into 6 or 8 equal pieces, then rinse and pat dry. Rub soy mixture all over fish. If making ahead, cover and chill up to 30 minutes.

3. In an 8- to 10-inch frying pan over high heat, combine oil, onion, and remaining garlic. Stir until onion begins to get limp, about 2 minutes. Add mango nectar and 3 tablespoons lemon juice; stir until boiling.

4. Remove onion mixture from heat. Stir in mango, cilantro, and lemon peel. Use hot or cool.

5. Arrange fish pieces, side by side, in a wire grilling basket. Close basket and lay it on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on a gas grill.

6. Cook fish, turning once, until it is barely opaque and still moist-looking in thickest part (cut to test), 8 to 10 minutes total.

7. Serve with salsa and lemon juice.

Note:

Notes: A hinged wire grilling basket makes the fish easier to handle. Otherwise, cook fish on a lightly oiled grill.

Yamilka Hayes,

July 1997