| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 (6-ounce) mahi mahi, skin removed
- 1 lime, juiced
- 1 tablespoon olive oil
- Salt and pepper
- Tomatillo and Mango Salsa, recipe follows
- 1 semi-ripe mango, peeled and seeded, plus 1 semi-ripe mango, peeled, seeded, and small diced
- 1 jalapeno, seeded
- 2 limes, juiced
- 1 orange, juiced
- 10 medium sized tomatillos peeled, washed, and diced finely
- 1 medium ripe tomato, finely diced
- 1 red onion, finely diced
- 1/2 cup chopped cilantro
- Salt and freshly ground black pepper
Instructions
- Preheat a grill.
- Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa.
- Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
- Meanwhile peel and remove flesh from the remaining mango and finely dice.
- To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp).
- Yield: 3 cups
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 361 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 8 g |
| Sugar | 33 g |
| Protein | 35 g |
| Cholesterol | 124 mg |
| Sodium | 1350 mg |
Reviews
The fish was easy to prepare and was perfectly made for the salsa that accompanies it. I love the salsa. I didn’t add the jalapeño because I’m not a fan of spice but it was still very delicious and refreshing.
Been making this for years. Just noticed there were no reviews and I thought it was a shame. No changes needed, unless you can’t find Mahi Mahi, then just sub for another light fish. Makes plenty of salsa and you’ll have leftovers for chips and salsa. Super fresh… try it!