Mango Barbecue Mahi Mahi
- Active Time 20m
- Total Time 35m
Give grilled fish a spicy, tropical flair with a homemade mango barbecue sauce.
- 3 large plum tomatoes
- 1 large mango, peeled and diced
- 1 medium onion, diced
- 1 teaspoon garlic, minced
- 1 small jalapeno, seeded and diced
- 1/3 cup cider vinegar
- 1/2 cup dark brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2/3 cup orange juice
- Kosher salt and freshly ground black pepper
4 8-ounce mahi mahi fillets
- 1/2 tablespoon olive oil
FOR THE MANGO BBQ SAUCE:
Grill the tomatoes with the skin on until they are charred. Remove the charred skin and the seeds. In a medium saucepan, combine the tomatoes, mango, onion, garlic, jalapeno, vinegar, brown sugar, mustard, cumin, thyme, oregano, orange juice, 2 teaspoons salt and 1/2 teaspoon black pepper.
Bring to a simmer over low heat and cook for about 15 minutes until thickened. Transfer to a blender and puree until smooth.
FOR THE MAHI MAHI:
Preheat the barbecue until very hot. Season the mahi mahi with salt and pepper and drizzle with olive oil. Be sure the grill is brushed clean and wiped over with an oiled cloth. Place the mahi mahi over direct heat.
Grill the first side for about 3 minutes. Turn over and continue to cook the second side over medium heat. Baste the fish with the mango barbecue sauce. When cooked through, remove from the grill and serve with additional barbecue sauce.
Recipe created exclusively for Cooking.com by Allen Susser.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
420 calories; 5g total fat; 166mg cholesterol; 1821mg sodium; 52g carbohydrates; 3g fiber; 44g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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