Teriyaki Mahi Mahi with Mango Salsa

Source

Weber's Big Book of Grilling (now out of print I think)

Ingredients

Display units in Metric

4		mahi mahi fillets (about 6 oz each and 1 inch thick)
For the Salsa:
1	large	ripe mango
¹⁄₄	cup	red onion (finely chopped)
1	Tbs	oil
1	Tbs	fresh lime juice
1	Tbs	mint (finely chopped)
1	tsp	jalapeno pepper (minced with seeds)
¹⁄₄	tsp	salt
For the Marinade:
¹⁄₄	cup	soy sauce
¹⁄₄	cup	sake (sweet)
1	Tbs	oil
1	Tbs	brown sugar
1	tsp	fresh ginger (grated)
1	tsp	garlic (minced)

1. Peel mango and dice to 1/4 inch thick squares; mix with remaining salsa ingredients and refrigerate until ready to serve.

2. In a small bowl, whisk together the marinade ingredients.

3. Place the marinade and fish fillets in a large plastic bag, press out the air, turn the bag to coat somewhat evenly, and refrigerate for 20-30 minutes.

4. Remove fillets, discard remaining marinade, spray each side of the fillet with oil, and grill over direct high heat until it’s opaque throughout, 8-10 minutes, turning once halfway through the grilling time.

5. Serve the fish warm, topped with the salsa.

1. Peel mango and dice to 1/4 inch thick squares; mix with remaining salsa ingredients and refrigerate until ready to serve.
2. In a small bowl, whisk together the marinade ingredients.
3. Place the marinade and fish fillets in a large plastic bag, press out the air, turn the bag to coat somewhat evenly, and refrigerate for 20-30 minutes.
4. Remove fillets, discard remaining marinade, spray each side of the fillet with oil, and grill over direct high heat until it’s opaque throughout, 8-10 minutes, turning once halfway through the grilling time.
5. Serve the fish warm, topped with the salsa.

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