Grilled Mahimahi with Mango Salsa
  • 2tablespoons freshly grated gingerroot
  • 1/2teaspoon sesame oil
  • 1tablespoon low-sodium soy sauce
  • Juice of 1 small lime
  • 4 mahimahi fillets6-7 ounces each
  • 1 ripe mango, peeled and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1/2cup corn kernels, fresh or frozen and thawed
  • 1small jalapeño or habanero chili, seeded and minced
  • 2-3cloves garlic, minced
  • 3-4 green onions, dicedincluding white parts
  • 1/4cup diced Thai basil or cilantro
  • Juice of 1 small lime
  1. Combine gingerroot, sesame oil, soy sauce, and lime juice in a large zip-top bag. Rinse fish, pat dry, and place in bag, sealing tightly. Marinate for at least 2 hours or overnight.
  2. Combine all salsa ingredients in a medium bowl. Chill at least 1/2 hour.
  3. Preheat and clean grill (it should be very hot so the fish doesn’t stick). Remove fish from marinade; pat with a paper towel to remove excess marinade.
  4. Cook fish on grill, about 2-3 minutes per side, or until internal temperature reaches 145°F. Remove fish to a serving platter and cover with salsa. Serve immediately.
Recipe Notes
Nutrition Facts
Grilled Mahimahi with Mango Salsa
Amount Per Serving
Calories 219
* Percent Daily Values are based on a 2000 calorie diet.

Calories 219,Fat 2,Perfat 9,Cholesterol 124,Carbo 17,Protein 33,Fiber 3,Sodium 322