- 4
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Ingredients
- 1/4 cup light coconut milk, divided
- juice of 4 limes, divided
- 4 mahimahi fillets
- 1 1/2 cups diced peeled, ripe mangos (1/2 lb.)
- 3/4 cups diced english cucumber
- 1/3 cup finely diced red pepper
- 2 Tbsp minced red onion
- 1 Tbsp chopped fresh cilantro
- 1 tsp minced peeled fresh ginger
- 1 serrano chile, minced
- 3/4 tsp kosher salt, divided
- 1/4 tsp fresh ground pepper
- cooking spray
Preparation
Step 1
Combine 3 Tbsp milk and 3 Tbsp juice in a shallow dish. Add Fish, turning to coat. cover and marinade at room temp for 15 min.
Combine remaining 1 Tbsp milk, 3 Tbsp of juice, mango, and next 6 ingredients in a bowl. Add 1/4 tsp salt, toss well.
Remove fish from dish. Sprinkle with remaining1/2 tsp salt and pepper. Heat grill to medium high. Coat with cooking spray. Cook fish 4 minutes on each side or until desired degree of doneness. Serve with mango salsa.
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