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.
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.
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.
Excellent flavors! Grilled the fish on the outdoor grill instead of a grill pan (put down grill foil to prevent loss of fish if it got too flaky). Next time, I will try adding just a pinch of cayenne pepper to the salsa to add a kick of heat. Served with coconut & cilantro rice: (Used the remainder of the coconut milk with a little water to cook the rice in. After it was cooked, added 3 T fresh chopped cilantro, a touch of extra virgin olive oil, and a tablespoon or so of fresh lime juice.) I took the suggestion of previous reviewer for a veggie side - sliced sweet onion, thinly sliced red pepper, snap peas, and julienned carrot. Simply sauteed in a tablespoon of olive oil over medium-high heat. Added onion first, when it just started to brown on edges added red pepper, after a minute or so added the snap peas, and once they were crisp-tender and slightly browned took it off the heat, added carrot, salt, pepper.
This recipe comes together quickly once you have your ingredients gathered. Not only is it quick and easy to get to the table, it's beautiful on the plate. The salsa is delicious with the mahimahi as it would be grilled chicken or shrimp, not to mention a tortilla chip. I served it for a weeknight dinner, but wouldn't hesitate to make it for guests. I did add some extra hot pepper flakes for more heat. Served with brown rice and sauted sugar snap peas, red pepper, julienned carrots and sweet onion. This recipe is a keeper.
I would call this a good solid recipe. It's good but nothing new or surprising. I added a bit of habanero to the salsa and doubled the ginger. Also sprinkled the fish with McCormick's Jerk Seasoning and think it might have been a bit bland without it. Served with corn on the cob and steamed chard.
This salsa was soooo good. I did do some substitutions; used tilpia (cheap) and after marinating I add a little Mc Cormick Carribean Jerk seasoning and pan grilled. I also took the idea from other reviewers and cooked my jasmine rice in the remainder of the coconut milk and added stir fried some snap peas, carrots, red peppers & onion as well. So flavorful; what a delicious meal!