"Sometimes, a Sunday afternoon needs a whole mango to be kept entirely to oneself, and eaten in one sitting." -Alison Pil
Mango is really that good. Sometimes you just don't want to share it. And totally off topic, but I'm not the only one who loved The Newsroom and Alison Pil as Maggie in it, right? (I confess to binge-watching all three seasons on Amazon in about 4 days. I know...) Back to mango...in the off chance you are feeling a little more generous and maybe sharing the mango is an option, can I talk you into making Grilled Mahi-Mahi with Mango-Pineapple salsa? It is super easy to make, a great option for a quick, light week-night meal or a casual weekend meal with friends. Minimal prep, maximum flavor. If I were you, I'd double or triple the seasoning rub as it's great on chicken and works on pork, too.
It's not quite grilling season here in Northern Colorado, but my indoor grill fit the bill just fine today. This recipe comes from my days as a business owner with my meal prep business, the long gone Meals Made Easy. It was my first time tasting mango salsa and I was smitten immediately. I've added a little fresh pineapple to the salsa, and it's a winner. Easy, colorful and fresh, what could be better?!
Grilled Mahi Mahi with Mango-Pineapple Salsa- serves 6
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 teaspoons kosher salt plus more for the salsa
1 large mango, peeled and diced
2/3 cup diced fresh pineapple
2 Tablespoons minced red onion
2 Tablespoon minced fresh cilantro
1/2 fresh jalapeno, seeded and minced
juice from 1/2 fresh lime
6 mahi mahi pieces approx 5 ounces each
1. Preheat your grill to medium high.
2. Combine cumin, chili powder, coriander, garlic powder, cayenne pepper and salt in a small bowl; set aside.
3. Place mango., pineapple, red onion, cilantro, jalapeno, lime juice and a pinch of salt together in a medium bowl. Stir to mix well. Taste for seasoning and adjust accordingly.
4. Pat fish dry. Drizzle each piece with a little olive oil and sprinkle evenly with spice mixture. Place spice side down on grilling surface and cook about 4-7 minutes a side, depending on thickness of fish and heat of your grill. Before flipping, drizzle top side with olive oil and sprinkle evenly with spice mixture (any leftover spice mix can be kept in an air-tight container in your cupboard for 2 months).
5. Continue cooking, until fish is just done, approximately another 4-7 minutes. DO NOT over-cook. Mahi gets an unpleasant texture when over-cooked. You won't like it. Remove from grill immediately.
6. Top with salsa and serve. Doesn't that look so delicious? That salsa alone....swoon!
Oh, and did I mention it's even good for you? Healthy, quick, easy AND tasty?!! Winner!
Welcome to my blog! I am a mom to two grown children, former pastry chef, pet mom and creative who is trying to practice gratitude as a way of life and attempting to hold on to a sense of awe and wonder about everything in my world. I healed a chronic skin condition through the power of plants and now practice a whole foods plant based life-style. I want everyone in the world to be happy and whole, and I think food plays a major part in that. I live in Northern Colorado where I love to cook, play with art supplies, hike, explore spirtual ideas and practices and ride my bike. Thank you for visiting!