Grilled Mahimahi with Mango Salsa

Grilled Mahimahi with Mango Salsa
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon minced peeled fresh ginger
  • Cooking spray
  • 1 serrano chile, minced
  • 1 serrano chile, minced
  • ¾ teaspoon kosher salt, divided
  • Lime slices (optional)
  • Cilantro sprigs (optional)
  • + 23 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon minced peeled fresh ginger
    • 4 (6-ounce) mahimahi or other firm white fish fillets
    • ¾ cup diced English cucumber (about 1/2 medium)
    • 1/3 cup finely diced red bell pepper
    • ¼ cup light coconut milk, divided
    • Cilantro sprigs (optional)
    • 1 tablespoon chopped fresh cilantro
    • 6 tablespoons fresh lime juice (about 4 limes), divided
    • 6 tablespoons fresh lime juice (about 4 limes), divided
    • 1 ½ cups diced peeled ripe mango (about 1/2 pound)
    • ¼ cup light coconut milk, divided
    • 1/3 cup finely diced red bell pepper
    • ¾ cup diced English cucumber (about 1/2 medium)
    • ¾ teaspoon kosher salt, divided
    • 1 tablespoon chopped fresh cilantro
    • 1 ½ cups diced peeled ripe mango (about 1/2 pound)
    • 2 tablespoons minced red onion
    • Cooking spray
    • 2 tablespoons minced red onion
    • 4 (6-ounce) mahimahi or other firm white fish fillets
    • ¼ teaspoon freshly ground black pepper
    • Lime slices (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 teaspo...

View full recipe at My Recipes

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