Grilled Mahi Mahi with Mango Sauce

by Cindi Sutter, Founder & Editor of Spirited Table® - 

This mango sauce is quite versatile.   It can be used for poultry, meat or even shellfish.  If you like, double the sauce recipe and store it in the refrigerator for up to 2 weeks.

Ingredients to Serve-4     

Mango Sauce

2 Roma (plum) tomatoes
1/2 large Ripe mango, peeled, cut from the pit, and chopped
1/2 Onion diced
1/2 tsp Minced garlic
1 small Jalapeno chile, seeded and diced
2 1/2 Tbsp Cider vinegar
1/4 cup packed dark brown sugar
1 Tbsp Dijon mustard
1/2 tsp Ground cumin
1 tsp Dried oregano
2/3 cup Freshly squeezed orange juice
2 Tbsp Kosher salt
1/2 tsp Freshly ground black pepper
4 6 oz. Mahi Mahi Fillet
1/2 Tbsp Olive oil
1 tsp Kosher salt
1/2 tsp Freshly ground black pepper

Instructions

To Prepare the Mango BBQ Sauce:

1. Light a fire in a charcoal grill or heat a grill pan over high heat. Grill the tomatoes on all sides until charred.  
2. In a medium saucepan, combine the tomatoes with all the remaining sauce ingredients.  Bring to a simmer over low heat and cook for about 15 minutes, or until thickened.  
3. Transfer to a blender and puree until smooth.

To BBQ the Mahi Mahi:  

1. Coat the mahimahi with the olive oil and season with salt and pepper.
2. Oil the grill grids or pan and grill the mahimahi on the first side for about 3 minutes, or until lightly browned. Turn, baste with the mango sauce, and cook for 2 to 3 minutes, or until opaque throughout.
3. Brush the fillets with the remaining sauce and serve on a bed of Mango-Shrimp Salsa.