Spicy Mango Mahi-Mahi
A classic mango chutney calls for added sugar, but in this delectable dish, the ripe mango adds just the right amount of sweet flavor. This mango chutney also packs a powerfully flavorful, slightly pungent punch, highlighting the taste of the fiery jalapeño, cilantro, and pepper combination.
Serves 2
1 teaspoon olive oil
11⁄2 tablespoons lime juice, divided use
1⁄2 teaspoon sea salt, divided use
1⁄4 teaspoon ground pepper
2 (4-ounce) mahi-mahi fillets
1 large ripe mango, peeled, pitted, and diced
2 green onions, thinly sliced
1 tablespoon diced jalapeño
1 tablespoon cilantro
- Mix olive oil, 1 teaspoon lime juice, 1⁄4 teaspoon sea salt, and ground pepper and evenly coat the fish fillets. Preheat the grill to high.
- Combine mango, green onions, jalapeño, cilantro, and the remaining lime juice and sea salt. Mix well and set aside.
- Place mahi-mahi fillets on grill, top side down, reduce heat to medium, and close cover for 2–3 minutes. Once the outer edges of the fish appear cooked, flip and grill another 2–4 minutes until done, and then remove from heat.
- Add mango topping to the fish and serve immediately.
