This was delicious and easy to make. And best of all, the kids loved it. Even Andrew (my one year old) downed a kid sized portion like it was candy. So let’s get on with it. Here’s what you’ll need to make this dish:
First off, the marinade for the fish (yes I forgot to add the sugar to this picture. It’s a fault of having two small children running around my feet and one wheeling around in his walker while I attempt to make dinner and subsequently take pictures of it):
3 mahi mahi filets
2/3 cup soy sauce
1/4 cup cooking sherry
2 Tbsp white sugar
1 tsp ginger
1 clove of garlic, minced
Combine the soy sauce, sherry, sugar, ginger, and garlic. Pour the mixture over the fish and let it marinate in the fridge for 2 hours or more.
Now for the mango salsa. I need to add, that the hot pepper and the hot sauce is an optional addition. I didn’t use them this time around mainly because of my three kids who aren’t big fans of spicy foods. If you do decide to use them, they can be added to the top of the fish before cooking; as much or as little as you’d like in spiciness. Ok, here we go with the salsa.
2 Mangos, diced
1/2 red bell pepper, diced (I used Trader Joes Melange a Trois 3 pepper mix)<
4 Green Onions, chopped
1 Tbsp Cilantro
1/2 tsp garlic powder
1 fresh lime’s worth of juice squeezed
salt and pepper to taste
Again, if you want spice, feel free to add a chopped jalapeno. I held off on spice because of the kids.
1/2 fresh lemon for squeezing on fish
Combine the Mango, bell pepper, onions, cilantro and jalapeno. Stir in the garlic powder, lime juice, salt, and pepper. Place salsa in fridge for 1 hour to give flavors a chance to meld. Heat a large skillet with 2 Tbsp of butter on medium high heat. Add Mahi Mahi to the skillet and squirt with lemon over the top of the fillets. Cook through, flipping once; about 7-9 minutes. Serve hot with Mango salsa on top. Yummy!
So here’s the final meal. I served it up with blue cheesy rice and buttered broccoli as side. Happy Eating!