Instead of grilling out the usual hamburgers or chicken breasts, prepare this mahi mahi from our Test Kitchen and reel in raves!
- 3/4 cup reduced-sodium teriyaki sauce
- 2 tablespoons sherry or pineapple juice
- 2 garlic cloves
- 8 mahi mahi fillets (6 ounces each)
- TROPICAL FRUIT SALSA:
- 1 medium mango, peeled and diced
- 1 cup chopped seeded peeled papaya
- 3/4 cup chopped green pepper
- 1/2 cup cubed fresh pineapple
- 1/2 medium red onion, chopped
- 1/4 cup minced fresh cilantro
- 1/4 cup minced fresh mint
- 1 tablespoon chopped seeded jalapeno pepper
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1/2 teaspoon crushed red pepper flakes
- In a large resealable plastic bag, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Seal bag and turn to coat; refrigerate for 30 minutes.
- Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mahi mahi, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 8 servings.
Originally published as Grilled Mahi Mahi in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p228
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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