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Grilled Mahi-Mahi with Mango Sauce

Grilled mahi-mahi is basted with a sweet-tart sauce of grilled tomatoes, mango, orange juice, and herbs. The fish is wonderful served on a bed of Mango Shrimp Salsa.


Ingredients
2
mango sauce - roma (plum) tomatoes
1/2
large mango, chopped
1/2
onion, diced
1/2
small jalapeño chile (seeded and diced)
1/2
teaspoon
minced garlic
2/3
cup
fresh orange juice
2 1/2
tablespoons
cider vinegar
2 1/4
cups
packed dark brown sugar
1
tablespoon
Dijon mustard
2
teaspoons
kosher salt
1
teaspoon
dried thyme
1
teaspoon
dried oregano
1/2
teaspoon
ground cumin
1/2
teaspoon
freshly ground black pepper
4
mahi-mahi - mahi-mahi- (or other firm white fish fillets 6 ounce each)
1/2
tablespoon
Olive Oil
1
teaspoon
kosher salt
1/2
teaspoon
freshly ground black pepper
Directions
Make the mango sauce: Preheat a grill or grill pan to high. Grill tomatoes on all sides until charred.
In medium saucepan, combine tomatoes with remaining sauce ingredients. Bring to simmer over low heat and cook until thickened, about 15 minutes. Transfer to a blender and puree until smooth.
Make the mahi-mahi: Coat fish with oil and season with salt and pepper. Oil grill grids or pan, and grill fish on one side for 3 minutes, or until lightly browned. Turn, baste with mango sauce, cook for 2 to 3 minutes, or until opaque throughout. Brush fillets with remaining sauce and serve.

The base number of servings for this recipe is 4
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