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Grilled Ginger Mahi-Mahi with Tropical Fruit Salsa

Grilled Ginger Mahi-Mahi with Tropical Fruit Salsa


  • 4 6-to-8-ounce mahi-mahi fillets
  • 3 tablespoons unsalted butter
  • 6 shallots, minced
  • 4 slices fresh ginger, unpeeled, minced
  • 1 clove garlic, minced
  • Black pepper to taste
  • Florida Tropical Fruit Salsa
  • 1 cup mango, diced medium
  • 1 cup papaya, diced medium
  • 1/2 cup red onion, diced small
  • 1/2 cup sweet red pepper, diced medium
  • 1/2 cup tomato, diced medium
  • 1 teaspoon jalapeno pepper, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 1/2 tablespoons Balsamic vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste

Prep Time:

20 minutes

Cook Time:

16 minutes



Recipe for Grilled Ginger Mahi-Mahi with Tropical Fruit Salsa.

Foodie Byte: Nutritional Value Per Serving Calories 281, Calories From Fat 87, Total Fat 10g, Saturated Fat 6g, Trans Fatty Acid 0, Cholesterol 172mg, Total Carbohydrates 8g, Protein 39g, Omega 3 Fatty Acid 0.23g


  1. Preheat grill or broiler. Arrange fillets in grilling basket or on broiler pan coated with nonstick cooking spray; set aside. In a small skillet, melt butter over medium heat and add minced shallots, ginger and garlic. Cook 8 to 10 minutes until golden. Remove skillet from heat. Reserve 1/2 of the ginger-shallot-garlic mixture; set aside. Brush fillets with remaining ginger garlic mixture. Grill or broil fillets 4 to 5 inches from heat for 6 minutes or until cooked through, turning once. Transfer fillets to plates and drizzle with reserved shallot-ginger garlic butter.
  2. For Florida Tropical Fruit Salsa - Combine all ingredients and refrigerate for 2 hours. Serve cold or slightly warm with your favorite Florida seafood or chicken.