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

Bill and Cheryl Jamison
Recipe by Cooking Light

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Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

198 calories; fat 1.7g; saturated fat 0.6g; mono fat 0.3g; poly fat 0.3g; protein 32.2g; carbohydrates 12g; fiber 1.6g; cholesterol 124mg; iron 2.2mg; sodium 507mg; calcium 39mg.