Grilled Ginger Infused Mahi-Mahi with Mango Salsa



Grilled Ginger Infused Mahi-Mahi with Mango Salsa

Tuesday night’s Grilled Mahi-Mahi dinner was caught off the coast of Hatteras NC by my husband Barry’s and his buddy Ralph  during their week of male bonding and fishing!  I’m super excited to have fresh Mahi-Mahi, Grouper, and Golden Pile fish in the freezer!   

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Grilled Ginger Infused Mahi-Mahi with Mango Salsa


3 tablespoons fresh ginger; grated

2 tablespoons olive oil

2 tablespoon sesame oil

2 tablespoon soy sauce

2 tablespoon honey

1 tablespoon serrano chili; minced and seeded

1 tablespoon chili paste

1 large garlic clove

½ cup freshly squeezed orange juice

¼  teaspoon freshly ground pepper

½ teaspoon kosher salt

¼ cup cilantro

6-10 one inch thick Mahi-Mahi fillets; skin and bones removed

1 gallon size ziplock bag


1 place first 12 ingredients in food processor fitted with metal blade, process 30-40 seconds until marinade comes together

2 place Mahi-Mahi fillets in Ziploc bag; pour marinade into bag; seal bag; gently shake bag to evenly coat fish fillets with marinade

3 refrigerate minimum 1 hour before grilling

4 remove from refrigerator 20 minutes before grilling

5 preheat grill; lightly coat grill surface with non-stick grill cooking spray

6 place marinated Mahi-Mahi (skinned side down), on preheated grill; grill 6 minutes; turn fillets; grill approximately 6-8 additional minutes or until fish is white in color throughout each fillet; serve with Mango Salsa


Mango Salsa

11/2 cups fresh mango; diced

1 cup diced tomato

1 ½ tablespoon jalapeno pepper; finely minced

½ cup fresh cilantro; roughly chopped

½ teaspoon fresh garlic; finely minced

juice of 1 lime

1 teaspoon cider vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper


1 combine all ingredients together; mix well;  let marinate 30 minutes before serving



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