Grilled Teriyaki Mahi Mahi with Mango Salsa

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the salsa: Peel the mango and cut into 1/4 inch diced pieces.
  • Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.
  • Cover bowl with saran wrap and refrigerate until ready to serve.
  • For the marinade: In a small bowl, whisk together the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic; set aside.
  • Place the mahi mahi fillets in a large zip-lock plastic bag.
  • Pour marinade into bag; press the air out of the bag and seal tightly.
  • Turn/shake the bag to coat fillets with marinade.
  • Refrigerate for 20-30 minutes.
  • Take fillets out of bag and throw away marinade.
  • Brush or spray both sides of fillets with vegetable oil.
  • Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.
  • Serve warm with salsa.
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