Recipe: Grilled Teriyaki Mahi Mahi with Mango Salsa

GRILLED TERIYAKI MAHI MAHI WITH MANGO SALSA

This recipe requires the direct-cooking method over a high heat.

FOR THE SALSA:
1 large ripe mango
1/4 cup finely chopped red onion
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh mint
1 teaspoon minced jalapeno pepper, with seeds
1/4 teaspoon kosher salt
FOR THE MARINADE:
1/4 cup soy sauce
1/4 cup sweet sake
1 tablespoon vegetable oil
1 tablespoon light brown sugar
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
FOR THE FISH:
4 mahi mahi fillets, about 6 ounces each and 1 inch thick
Vegetable oil

TO MAKE THE SALSA:
Peel the mango and cut into 1/4-inch dice. Place in a small bowl along with the remaining salsa ingredients. Stir to blend. Cover with plastic wrap and refrigerate until ready to serve.

TO MAKE THE MARINADE:
In a small bowl whisk together the marinade ingredients.

TO PREPARE THE FISH:
Place the mahi mahi fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.

TO COOK THE FISH:
Remove the fillets from the bag and discard the marinade. Brush or spray both sides of the fillets with vegetable oil. Grill over direct high heat until the fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the salsa.

Makes 4 servings
Source: Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae