2 ripe mangoes, peeled and chopped
1/2 small red onion, finely chopped (about 1/2 cup)
1 jalapeño chile, stemmed and finely chopped
1/4 cup lightly packed cilantro leaves and tender stems, finely
chopped, plus more sprigs for garnish
1/4 cup lime juice (from 3 limes)
1/2 teaspoon salt
8 mahi-mahi fillets (about 4 pounds total)
1 cup olive oil
Salt and black pepper
PREPARE THE MANGO SALSA
Place all the salsa ingredients in a mixing bowl and toss to
combine. Allow to sit for at least 15 minutes at room
temperature while you prepare the fish.
PREPARE THE GRILL AND SEASON THE FISH
Heat your grill to medium-high (450ÅãF) and close the lid. Wait
at least 15 minutes before continuing. Oil the grill grates with
a vegetable oil–soaked paper towel held with a long pair of
tongs. Squeeze half a lime and drizzle 2 teaspoons of olive oil
over each fillet (get the juice and oil on both sides) and then
season with salt and pepper.
GRILL THE FISH AND SERVE
Place the fish on the grill and close the lid. Grill the fish for
8 minutes, or until you see grill marks and the bottom half of
the flesh becomes opaque. Flip and cook for another 6 to 8
minutes. The fish is ready when the bottom half of the flesh has
become opaque and the top flesh begins to flake.
Place the fish on a platter. Top each fillet with a spoonful of
salsa and garnish with sprigs of cilantro. Serve any remaining
salsa on the side.
Photos By: LOURDES CASTRO