The other reviewers sumed it up nicely. It had nice flavors and my husband made it in a jiffy. We'll definitely be making this in the summer, especially when we don't really feel like eating.
Grilled Mahimahi with Mango Salsa
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)
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Amount per serving
- Calories: 198
- Fat: 1.7g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.3g
- Protein: 32.2g
- Carbohydrate: 12g
- Fiber: 1.6g
- Cholesterol: 124mg
- Iron: 2.2mg
- Sodium: 507mg
- Calcium: 39mg
- 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)
- 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.
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