Grilled Mahi Mahi with Fruit Salsa

Portions: 12 Portion size: 6 oz (180 g)

U.S.

Metric

Ingredients

I

Procedure

3 fl oz

90 mL

Lemon juice

1.

In a nonreactive container, mix together the lemon juice, salt,

1 tsp

5 mL

Salt

white pepper, and cayenne.

14 tsp

1 mL

White pepper

2.

Place the fish fillets in the mixture, turning them to coat all

tsp

0.5 mL

Cayenne

sides. Let stand 15 minutes.

12

12

Mahi-mahi fillets, 6 oz

3.

Remove the fish from the marinade. Dip the fillets in the oil

(180 g) each

and remove, letting the excess oil drip off.

4 fl oz,

125 mL,

Vegetable oil

4.

Grill the fillets on a preheated, seasoned grill or broiler.

or as needed

or as needed

Grill until just done. Do not overcook, or the fish will be dry.

1 lb 2 oz

600 g

Fruit Salsa (p. 199)

5.

Plate the fillets. Next to each fillet, place 1V2 oz (50 g)

fruit salsa.

Per serving:

Calories, 210; Protein, 32 g; Fat, 6 g (27% cal.); Cholesterol, 125 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 170 mg.

fruit salsa.

Per serving:

Calories, 210; Protein, 32 g; Fat, 6 g (27% cal.); Cholesterol, 125 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 170 mg.

Continue reading here: Broiled Mako Shark Steaks with Browned Garlic Vinaigrette

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