(Serves 2 to 4)
“Mango gives this fleshy fish a light, tropical flavor, perfect for a light dinner.”
—Jabal Sole
culinary manager at Bonefish Grill in Greenwood
Ingredients
- 2 to 4 8-ounce mahi fillets
- Mango salsa (recipe below)
- Salt and pepper
Mango Salsa
- ½ cup red onions, diced
- 1 cup ripe mango, diced
- ¼ cup red bell peppers, diced
- 2 tablespoons Thai sweet chili sauce (store bought)
Directions
Peel and dice red onion. Peel, seed and dice mango. Stem, seed and dice red bell peppers.
Place all ingredients into a mixing bowl with Thai sweet chili sauce and toss to coat evenly. Spoon ingredients into aluminum foil and gather the foil at the top to create a pouch.
Season mahi fillets with salt and pepper. Place mahi fillets and foil-wrapped salsa packets on the grill over medium heat and grill until fish is cooked through.
Carefully remove foil from the grill with a pair of tongs, as it will be hot. Carefully open the foil with a sharp knife; be careful, as hot steam will escape foil pouch when opening. Use while warm by spooning dollops over mahi fillets.
