Recipe for Grilled Ginger Mahi-Mahi with Tropical Fruit Salsa.
- 4 6-to-8-ounce mahi-mahi fillets
- 3 tablespoons unsalted butter
- 6 shallots, minced
- 4 slices fresh ginger, unpeeled, minced
- 1 clove garlic, minced
- Black pepper to taste
- Florida Tropical Fruit Salsa
- 1 cup mango, diced medium
- 1 cup papaya, diced medium
- 1/2 cup red onion, diced small
- 1/2 cup sweet red pepper, diced medium
- 1/2 cup tomato, diced medium
- 1 teaspoon jalapeno pepper, minced
- 1 tablespoon garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 1/2 tablespoons Balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 Preheat grill or broiler. Arrange 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 1/2 of the ginger-shallot-garlic mixture; 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.
- 2 For Florida Tropical Fruit Salsa - Combine all ingredients and refrigerate for 2 hours. Serve cold or slightly warm with your favorite Florida seafood or chicken.