by spend the pennies
Serves: 4 people.
Preparation time: 40 minutes.
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For the Fish:
- 24 oz. Fresh Mahi Filets (4)
- 2 t. Olive Oil
- 2 t. Fresh Lime Juice
- 4 Lime Wedges
- Garlic Powder
- Salt & Pepper
- 1 Fresh/Ripe Mango* (diced) * Substitute Pineapple if Mangos are not in season.
- 2 t. Fresh Lime Juice
- ¼ C. Fresh Red Pepper (diced)
- ¼ C. Fresh Avocado (diced)
- 1 T. Cilantro (chopped)
- 1 T. Jalapeno Pepper (minced) [Optional]
- ¼ t. Cumin
- Salt & Pepper
For the Salsa:
• Mix all the Salsa ingredients in a bowl; Salt and Pepper to taste. Refrigerate while preparing the Fish.
• Pre-heat the grill to medium high heat. Dry the filets with a paper towel and lightly brush them with Olive Oil. Season with Garlic Powder, Salt and Pepper to taste.
• Grill the filets for 3-4 minutes on each side (opaque flesh and moist flakes). Use a spatula to turn them over. They should reach 140° F, but don't over-cook them. Serve one filet per person. Sprinkle with Lime Juice, cover each with the Mango Salsa and garnish with a Lime Wedge.
"Mahi" - The correct name, "Mahi-Mahi", comes from the Hawaiian language, meaning "very strong" or "double strong", thus the name duplication. It is also known as "Dolphin Fish" in the west Atlantic, Gulf of Mexico, Pacific and even the Indian Ocean. In the eastern Atlantic, it is called "Dorado" by Europeans. The fish has a compressed body and a single long-based dorsal fin extending from head to tail. They are gold with bright blue and green on the sides. An excellent game and eating fish, they run 15-30 pounds each. Often found on restaurant menus around the world, it freezes well and has a mild flavor.
