Recipe for Grilled Ginger Mahi-Mahi with Tropical Fruit Salsa.
Nutritional Value Per Serving
Calories 281, Calories From Fat 87, Total Fat 10g, Saturated Fat 6g, Trans Fatty Acid 0, Cholesterol 172mg, Total Carbohydrates 8g, Protein 39g, Omega 3 Fatty Acid 0.23g
Ingredients
- 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
Preparation
- 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.
