Carolina Kitchen…..Grilled Mahi-Mahi
Grilled Mahi-Mahi with Fresh Mango Salsa
Mahi-mahi’s firm, sweet flesh and beautiful color make it one of the most versatile offshore catches in Carolina waters.
Ingredients
- 2 pounds mahi-mahi fillets
- 1 mango, diced
- 0.5 red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 lime, juiced
- 0.3 cups fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoons cumin
- 1 teaspoons smoked paprika
- 1 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Steps
Plate and serve: Plate immediately and top generously with the chilled mango salsa. The temperature contrast between hot fish and cold salsa is part of the dish.
Notes
Mahi holds up well to bold seasoning and high heat. The mango salsa can be made up to 4 hours ahead and refrigerated. For a simpler preparation, mahi is equally excellent with just olive oil, salt, pepper, and lemon — the fish is flavorful enough to stand alone.
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