Teriyaki Mahi Mahi with Mango Salsa

For the Salsa:

1

large

ripe mango

1/4

cup

red onion (finely chopped)

1

Tbs

oil

1

Tbs

fresh lime juice

1

Tbs

mint (finely chopped)

1

tsp

jalapeno pepper (minced, with seeds)

1/4

tsp

salt

For the Marinade:

1/4

cup

soy sauce

1/4

cup

sake (sweet)

1

Tbs

oil

1

Tbs

brown sugar

1

tsp

fresh ginger (grated)

1

tsp

garlic (minced)

4

mahi mahi fillets (about 6 oz each and 1 inch thick)

1

Peel mango and dice to 1/4 inch thick squares; mix with remaining salsa ingredients and refrigerate until ready to serve.

2

In a small bowl, whisk together the marinade ingredients.

3

Place the marinade and fish fillets in a large plastic bag, press out the air, turn the bag to coat somewhat evenly, and refrigerate for 20-30 minutes.

4

Remove fillets, discard remaining marinade, spray each side of the fillet with oil, and grill over direct high heat until it's opaque throughout, 8-10 minutes, turning once halfway through the grilling time.

5

Serve the fish warm, topped with the salsa.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (10.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

395.39

Calories From Fat (35%)

136.5

% Daily Value

Total Fat 15.27g

23%

Saturated Fat 3.11g

16%

Cholesterol 64.6mg

22%

Sodium 746.08mg

31%

Potassium 562.62mg

16%

Total Carbohydrates 16.18g

5%

Fiber 1.33g

5%

Sugar 11.39g

 

Protein 41.07g

82%