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.
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- Calories: 150
- Calories from fat: 9.3%
- Protein: 22g
- Fat: 1.5g
- Saturated fat: 0.3g
- Carbohydrate: 12g
- Fiber: 0.8g
- Sodium: 362mg
- Cholesterol: 83mg
- 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
- 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.
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