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| Grilled Mahimahi with Mango Salsa June, 2003  Serves 4 / Here, Mexican, Hawaiian, and Asian ingredients combine for a one-world celebration of flavor and color. The spicy-sweet salsa livens up mild mahimahi, a fish native to tropical waters. You can also serve the salsa with tortilla chips, quesadillas, or baked chicken.2 tablespoons freshly grated gingerroot 1/2 teaspoon sesame oil 1 tablespoon low-sodium soy sauce Juice of 1 small lime 4 mahimahi fillets (6-7 ounces each) Mango Salsa 1 ripe mango, peeled and chopped 1/2 red bell pepper, seeded and chopped 1/2 cup corn kernels, fresh or frozen and thawed 1 small jalapeño or habanero chili, seeded and minced 2-3 cloves garlic, minced 3-4 green onions, diced (including white parts) 1/4 cup diced Thai basil or cilantro Juice of 1 small lime 1. Combine gingerroot, sesame oil, soy sauce, and lime juice in a large zip-top bag. Rinse fish, pat dry, and place in bag, sealing tightly. Marinate for at least 2 hours or overnight. 2. Combine all salsa ingredients in a medium bowl. Chill at least 1/2 hour. 3. Preheat and clean grill (it should be very hot so the fish doesn't stick). Remove fish from marinade; pat with a paper towel to remove excess marinade. 4. Cook fish on grill, about 2-3 minutes per side, or until internal temperature reaches 145°F. Remove fish to a serving platter and cover with salsa. Serve immediately. Calories 219,Fat 2,Perfat 9,Cholesterol 124,Carbo 17,Protein 33,Fiber 3,Sodium 322 |