Grilled Ginger Mahi-Mahi with Florida Tropical Fruit Salsa
Yield: 4 servings
Florida Tropical Fruit Salsa:
1 cup fresh pineapple, cut into 1⁄2 inch cubes
1 cup ripe papaya, cut into 1⁄2 inch cubes
2 cups ripe mango, cut into 1⁄2 inch cubes
3 Tbsps. cilantro, finely chopped
1- 2 jalapeño peppers, seeded and minced
2 Tbsps. fresh a lime juice, or to taste
1 Tbsp. light brown sugar, or more to taste
4 6 - 8 oz. mahi-mahi fillets
3 Tbsps. unsalted butter
6 shallots, minced
4 slices fresh ginger, unpeeled, minced
1 clove garlic, minced
black pepper to taste
For the salsa: Place all ingredients in a mixing bowl; chill. Toss together 5 minutes before ready to serve. Taste for seasoning, adding more lime juice and/or brown sugar as needed.
For the fish: Preheat grill or broiler. Arrange the mahi-mahi fillets in grilling basket or on broiler pan coated with nonstick cooking spray; set aside.
In a small skillet, melt butter over medium heat and add minced shallots, ginger and garlic. Cook 8 to 10 minutes until golden. Remove skillet from heat. Reserve half of the ginger-shallot-garlic mixture. Brush remaining half onto mahi-mahi fillets.
Grill or broil fillets 4 - 5 inches from heat about 6 minutes until lightly colored; turning once. Transfer fillets to plates and drizzle with reserved shallot-ginger garlic butter. Serve with Tropical Fruit Salsa.
Recipe and photo from the Florida Bureau of Seafood and Aquaculture Marketing