Grilled Mahi Mahi with Mango Sauce
2 Roma (plum) tomatoes
1/2 large ripe mango, peeled, cut from pit, and chopped
1/2 onion, diced
1/2 tsp. minced garlic
1/2 small jalapeño chile, seeded and diced
2 1/2 tbsp. cider vinegar
1/4 cup packed dark brown sugar
1 tbsp. Dijon mustard
1/2 tsp. ground cumin
1 tsp. dried thyme
1 tsp. dried oregano
2/3 cup freshly squeezed orange juice
2 tsp. kosher salt
For the mahimahi:
4 (6-oz.) mahimahi fillets (or other firm white-flesh fish)
1/2 tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Mango-shrimp salsa (see separate recipe below)
Light fire in charcoal grill, or heat grill pan over high heat. Grill tomatoes on all sides until charred. In medium saucepan combine tomatoes with remaining sauce ingredients. Bring to simmer over low heat, and cook about 15 minutes, until thickened. Transfer to blender and purée until smooth.
Coat mahimahi with olive oil and season with salt and pepper to taste. Oil grill grids or pan, and grill mahimahi on one side about 3 minutes, until lightly browned. Turn, baste with mango sauce, and cook 2 to 3 minutes, until opaque throughout. Brush fillets with remaining sauce, and serve on bed of mango-shrimp salsa.
Makes 4 servings.
Courtesy of Latina Magazine