Grilled Teriyaki Mahi Mahi with Mango Salsa

Ingredients

• 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
• 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
• 4 mahi mahi fillets, about 6 oz. each and 1 inch thick
• vegetable oil

Directions

1. 1

   For the salsa: Peel the mango and cut into 1/4 inch diced pieces.

2. 2

   Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.

3. 3

   Cover bowl with saran wrap and refrigerate until ready to serve.

4. 4

   For the marinade: In a small bowl, whisk together the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic; set aside.

5. 5

   Place the mahi mahi fillets in a large zip-lock plastic bag.

6. 6

   Pour marinade into bag; press the air out of the bag and seal tightly.

7. 7

   Turn/shake the bag to coat fillets with marinade.

8. 8

   Refrigerate for 20-30 minutes.

9. 9

   Take fillets out of bag and throw away marinade.

10. 10

    Brush or spray both sides of fillets with vegetable oil.

11. 11

    Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.

12. 12

    Serve warm with salsa.