Grilled Mahi-Mahi with Florida Fruit Salsa
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
Florida Tropical Fruit Salsa:
2 cups fresh pineapple, cut into 1/2-inch cubes
2 cups ripe Florida mango, cut into 1/2-inch cubes
3 tablespoons cilantro, finely chopped
1 to 2 Florida jalapeño peppers, seeded and minced
2 tablespoons fresh lime juice
1 tablespoon light brown sugar, packed
For Shallot-Ginger Garlic Butter:
3 tablespoons unsalted butter
6 shallots, minced
4 slices fresh ginger, unpeeled, minced
1 clove garlic, minced
4 (6 to 8-ounce) Florida Mahi-Mahi fillets
Ground black pepper to taste
- For Tropical Fruit Salsa: Combine all ingredients in a mixing bowl; chill. Before serving, taste for seasoning, adding more lime juice and/or brown sugar as needed.
- For Shallot-Ginger Garlic Butter: 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 1/2 of the ginger-shallot-garlic mixture; set aside.
- Grilled Mahi-Mahi: Preheat grill or broiler. Arrange fillets in grilling basket or on broiler pan coated with nonstick cooking spray; set aside.
- Brush fillets with remaining ginger garlic mixture. Grill or broil fillets 4 to 5 inches from heat for 6 minutes 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 281; Calories From Fat: 87; Total Fat: 10g; Saturated Fat: 6g; Cholesterol: 172mg; Total Carbs: 8g; Protein: 39g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.