Grilled Mahi Mahi With Tomatillo And Mango Salsa Recipe - Cooking Index
Grilled Mahi Mahi With Tomatillo And Mango Salsa Recipe - Cooking Index
| 4 | Mahi mahi fillets - (6 oz ea) - skin removed | |
| 1 | Lime - juiced | |
| 1 tablespoon | 15ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Tomatillo and Mango Salsa | ||
| 1 | Semi-ripe mango - peeled, seeded, | |
| Plus | ||
| 1 | Semi-ripe mango - peeled, seeded, | |
| And small diced | ||
| 1 | Jalapeño - seeded | |
| 2 | Limes - juiced | |
| 1 | Orange - juiced | |
| 10 | Tomatillos - peeled, washed, (medium) | |
| And diced finely | ||
| 1 | Ripe tomato - finely diced (medium) | |
| 1 | Red onion - finely diced | |
| 1/2 cup | 8g / 0.3oz | Chopped cilantro |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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.
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 jalapeño, 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. (Makes 3 cups)
This recipe yields 4 servings.
Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B62) - from the TV FOOD NETWORK
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