Ingredients
-
-
1
-
1/4
-
1
-
1
-
1
-
1
-
1/4
-
-
1/4
-
-
-
-
-
Directions
Grilled Teriyaki Mahi Mahi with Mango Salsa, From Weber’s Big Book of Grilling. Marinates 30 minutes. Excellent!!, My husband is going fishing soon. Could you use this recipe with Cobia? What about grouper? I love Mahi Mahi, but I don’t know what he’ll be bringing home. Thanks for this great-sounding recipe. I can’t wait to try it!, I couldn’t get Mahi Mahi so I substituted with Ahi Tuna steaks. Tastes great
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Steps
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1
Done
|
For the Salsa: Peel the Mango and Cut Into 1/4 Inch Diced Pieces. |
|
2
Done
|
Put Mango Pieces in a Small Bowl With the Remaining Salsa Ingredients; Stir to Combine. |
|
3
Done
|
Cover Bowl With Saran Wrap and Refrigerate Until Ready to Serve. |
|
4
Done
|
For the Marinade: in a Small Bowl, Whisk Together the Soy Sauce, Sweet Sake, Vegetable Oil, Light Brown Sugar, Fresh Ginger, and Minced Garlic; Set Aside. |
|
5
Done
|
Place the Mahi Mahi Fillets in a Large Zip-Lock Plastic Bag. |
|
6
Done
|
Pour Marinade Into Bag; Press the Air Out of the Bag and Seal Tightly. |
|
7
Done
|
Turn/Shake the Bag to Coat Fillets With Marinade. |
|
8
Done
|
Refrigerate For 20-30 Minutes. |
|
9
Done
|
Take Fillets Out of Bag and Throw Away Marinade. |
|
10
Done
|
Brush or Spray Both Sides of Fillets With Vegetable Oil. |
