Grilled Mahimahi with Mango Salsa

Grilled Mahimahi with Mango Salsa Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Dress up your grilled mahimahi with a sweet mango salsa for a healthy and palate-pleaing summer supper.

Yield:

4 servings (serving size: 1 fillet and 1/2 cup salsa)

Recipe from

Nutritional Information

Calories 198
Fat 1.7 g
Satfat 0.6 g
Monofat 0.3 g
Polyfat 0.3 g
Protein 32.2 g
Carbohydrate 12 g
Fiber 1.6 g
Cholesterol 124 mg
Iron 2.2 mg
Sodium 507 mg
Calcium 39 mg

Ingredients

1/4 cup light coconut milk, divided
6 tablespoons fresh lime juice (about 4 limes), divided
4 (6-ounce) mahimahi or other firm white fish fillets
1 1/2 cups diced peeled ripe mango (about 1/2 pound)
3/4 cup diced English cucumber (about 1/2 medium)
1/3 cup finely diced red bell pepper
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 teaspoon minced peeled fresh ginger
1 serrano chile, minced
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
Lime slices (optional)
Cilantro sprigs (optional)

Preparation

1. Combine 3 tablespoons milk and 3 tablespoons juice in a shallow dish; add fish, turning to coat. Cover and marinate at room temperature for 15 minutes.

2. Combine remaining 1 tablespoon milk, remaining 3 tablespoons juice, mango, and next 6 ingredients (through chile) in a bowl. Add 1/4 teaspoon salt; toss well.

3. Remove fish from dish; discard marinade. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Cook fish 4 minutes on each side or until desired degree of doneness. Serve with mango salsa. Garnish with lime slices and cilantro sprigs, if desired.

Note:

Bill and Cheryl Jamison,

December 2009
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