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Grilled Mahimahi with Mango Salsa

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield

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

Dress up your grilled mahimahi with a sweet mango salsa for a healthy and palate-pleaing summer supper.

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)

Nutrition 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

How to Make It

  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.