Daily Bite: Grilled Mahi Mahi with Mango Sauce


For the mango sauce:

2 Roma (plum) tomatoes

1/2 large ripe mango, peeled, cut from pit, and chopped

1/2 onion, diced

1/2 tsp. minced garlic

1/2 small jalapeño 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 thyme

1 tsp. dried oregano

2/3 cup freshly squeezed orange juice

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

For the mahi mahi:

4 (6-oz.) mahi mahi fillets (or other firm white-flesh fish)

1/2 tbsp. olive oil


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

Coat mahi mahi with olive oil and season with salt and pepper to taste. Oil grill grids or pan, and grill mahi mahi on one side about 3 minutes, until lightly browned. Turn, baste with mango sauce, and cook 2 to 3 minutes, until opaque throughout. Brush fillets with remaining sauce and serve. Makes 4 servings.