Grilled Mahi-Mahi with Florida Fruit Salsa
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 10 Min.
Cook Time: 16 Min.
Prep Time: 10 Min.
Cook Time: 16 Min.
What you need:
* 4 (6 to 8-oz.) Florida Mahi-Mahi fillets
* 3 Tbsp. unsalted butter
* 6 shallots, minced
* 4 slices fresh ginger, unpeeled, minced
* 1 clove garlic, minced
* black pepper to taste
Florida Tropical Fruit Salsa
* 2 c. fresh pineapple, cut into 1/2-inch cubes
* 2 c. ripe Florida mango, cut into 1/2-inch cubes
* 3 Tbsp. cilantro, finely chopped
* 1 to 2 Florida jalapeņo peppers, seeded and minced
* 2 Tbsp. fresh lime juice
* 1 Tbsp. light brown sugar
* 3 Tbsp. unsalted butter
* 6 shallots, minced
* 4 slices fresh ginger, unpeeled, minced
* 1 clove garlic, minced
* black pepper to taste
Florida Tropical Fruit Salsa
* 2 c. fresh pineapple, cut into 1/2-inch cubes
* 2 c. ripe Florida mango, cut into 1/2-inch cubes
* 3 Tbsp. cilantro, finely chopped
* 1 to 2 Florida jalapeņo peppers, seeded and minced
* 2 Tbsp. fresh lime juice
* 1 Tbsp. light brown sugar
What to do:
1. Preheat grill or broiler. Arrange fillets in grilling basket or on broiler pan coated with nonstick cooking spray; set aside.
2. In a small skillet, melt butter over medium heat and add minced shallots, ginger and garlic. Cook 8 to 10 min. until golden. Remove skillet from heat. Reserve 1/2 of the ginger-shallot-garlic mixture; set aside.
3. Brush fillets with remaining ginger garlic mixture. Grill or broil fillets 4 to 5 inches from heat for 6 min. or until cooked through, turning once. Transfer fillets to plates and drizzle with reserved shallot-ginger garlic butter. Serve with Tropical Fruit Salsa or your favorite sauce.
Tropical Fruit Salsa:
1. Combine all ingredients in a mixing bowl; chill. Before serving, taste for seasoning, adding more lime juice and/or brown sugar as needed.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
2. In a small skillet, melt butter over medium heat and add minced shallots, ginger and garlic. Cook 8 to 10 min. until golden. Remove skillet from heat. Reserve 1/2 of the ginger-shallot-garlic mixture; set aside.
3. Brush fillets with remaining ginger garlic mixture. Grill or broil fillets 4 to 5 inches from heat for 6 min. or until cooked through, turning once. Transfer fillets to plates and drizzle with reserved shallot-ginger garlic butter. Serve with Tropical Fruit Salsa or your favorite sauce.
Tropical Fruit Salsa:
1. Combine all ingredients in a mixing bowl; chill. Before serving, taste for seasoning, adding more lime juice and/or brown sugar as needed.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 281; Calories From Fat: 87; Total Fat: 10g; Saturated Fat: 6g; Cholesterol: 172mg; Total Carbs: 8g; Protein: 39g;