Grilled Mahi-mahi with Spicy Ginger Mango Salsa

Grilled Mahi-mahi with Spicy Ginger Mango Salsa

Mahi-mahi:
2 pounds fresh mahi-mahi (also called “dolphinfish”)
2 teaspoons fresh thyme, finely chopped
Kosher salt, for seasoning
Freshly ground black pepper, for seasoning

Spicy Ginger Mango Salsa:
1 mango, peeled, seeded, and small diced
1 small chili pepper (habanero, jalapeño, or serrano), de-veined, seeded, and finely diced
¼ cup red onion, peeled and small diced
1½ teaspoons fresh ginger juice*
1 tablespoon freshly-squeezed lime juice (½ a lime)
1 small orange, peeled, seeded and roughly chopped
1 teaspoon red wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
Fresh curly-leaf Italian parsley, for garnish

* For ginger juice: finely chop OR peel and grate 1 tablespoon fresh ginger, squeeze with your fingers, capture the juice and discard the flesh.

Preheat the grill to medium-high. Pat the mahi-mahi dry and lightly season both sides with thyme, salt and pepper. Allow to sit at room temperature for 20 minutes. While the mahi-mahi is resting, prepare the salsa.

Stir to combine in medium bowl: mango, hot pepper, red onion, ginger juice, lime juice, orange, red wine vinegar, a good pinch of salt, a few good grinds of pepper, and the olive oil.

Place the mahi-mahi on the pre-heated grill and cook for approximately 3 to 5 minutes on each side, or until the flesh just begins to flake apart and becomes opaque in color. You can double check simply by cutting into one. Once cooked to your liking, remove from the grill.

Serve with a spoonful of the spicy mango ginger salsa and some curly-leaf parsley for garnish. Enjoy!

Serves 4. 

For information on sustainable seafood, sustainable seafood recipes, or to download a free Seafood Watch Pocket Guide, go to Seafood Watch at Monterey Bay Aquarium.