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Grilled Mahi Mahi

 Grilled Mahi Mahi
Instead of grilling out the usual hamburgers or chicken breasts, prepare this mahi mahi from our Test Kitchen and reel in raves!
8 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 3/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons sherry or pineapple juice
  • 2 garlic cloves
  • 8 mahi mahi fillets (6 ounces each)
  • 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

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Grilled Mahi Mahi (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.