A few summers ago my husband and I had a running joke that was based on our observation that we couldn’t look at any decent restaurant menu that year without finding “Mango Salsa” on it! It was like mangoes had been discovered by the chefs in our area and they… were… everywhere! I boycotted mango salsa. I couldn’t bring myself to give in to the wave – the craze – the trend. We concluded that there must have been a big sale on the stuff at the Sysco food distributor or that there had been a bumper crop of mangoes in the tropics that year and they were dirt cheap. Regardless, we were not going to partake of this mango madness.
Oh, what a mistake!
Several summers later (and now very pregnant) nothing sounds more delicious to me than fruit…especially tropical fruits…especially…you guessed it…mangoes. And so I found myself making this Grilled Mahi Mahi with Mango Salsa – an item I could have ordered straight off the sidewalk chalkboard menu at any restaurant in the city 3 years ago and never did. But THIS year? I had to have it. And I’m so glad I did. I adapted this from a Cooking Light recipe, changing up the salsa a bit by adding kiwi and pineapple in lieu of peppers – you know, because of that tropical fruit thing I have going on.
This recipe comes in at under 200 calories and under 2 grams of fat per serving so it is really light, which leaves plenty of room to pair it up with up a fragrant jasmine rice, a green salad, and maybe a tropics-inspired dessert. Key Lime Pie anyone?
Grilled Mahi Mahi with Mango Salsa
adapted from Cooking Light
Photo Credit: CookingLight.com
serves 4
1/4 c. canned light coconut milk, divided
6 Tbsp. fresh lime juice (about 4 limes), divided
4 (6 oz) mahi mahi fillets
1 diced peeled ripe mango (about 1/2 lb)
2 diced peeled kiwis
1/4 c. finely diced fresh pineapple
3/4 c. diced, seeded peeled cucumber
2 Tbsp. minced sweet onion
1 jalapeno pepper, minced
1 Tbsp. chopped fresh cilantro
1 tsp. minced peeled fresh ginger
3/4 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper
4 lime wedges
1 – Preheat grill to medium high. Combine 3 Tbsp. coconut milk and 3 Tbsp. lime juice in quart sized Ziplock. Add fish; marinate at room temperature 15 minutes.
2 – Combine remaining 1 Tbsp. coconut milk, remaining 3 Tbsp. lime juice, mango, and next 7 ingredients in a bowl. Add 1/4 tsp. salt; toss well.
3 – Remove fish from dish, place on aluminum foil, and discard marinade. Sprinkle fish with remaining 1/2 tsp. salt and pepper.
4 – Place foil with fish onto medium-high grill and cook 5-7 minutes or until fish flakes easily when tested with a fork. Serve with mango salsa and a wedge of lime, if you’re so inclined.