Grilled Mahi-Mahi with Fruit Salsa Portions: 12 Portion Size: 6 Oz. Per Serving: Calories

Grilled Mahi-Mahi with Fruit Salsa
Portions: 12
Portion Size: 6 oz.
Per Serving: Calories 210, Protein 32 grams, Fat 6 grams (27% cal.), Cholesterol 125 milligrams, Carbohydrates 5 grams, Fiber 1 grams, Sodium 170 milligrams

Ingredients:
3 fl. oz. Lemon juice
1 tsp. Salt
1/4 tsp. White pepper
1/8 tsp. Cayenne
12 Mahi-mahi fillets, 6 oz. each
4 fl. oz. or as needed Vegetable oil
1 lb. 2 oz. Fruit Salsa (See below)

Procedure:
1. In a nonreactive container, mix together the lemon juice, salt, white pepper, and cayenne.
2. Place the fish fillets in the mixture, turning them to coat all sides. Let stand 15 minutes.
3. Remove the fish from the marinade. Dip the fillets in the oil and remove, letting the excess oil drip off.
4. Grill the fillets on a preheated, seasoned grill or broiler. Grill until just done. Do not overcook, or the fish will be dry.
5. Plate the fillets. Next to each fillet, place 1 1/2 oz. fruit salsa.

Fruit Salsa
Yield: 2 lb.
Per 1 ounce:Calories 15, Protein 0 grams, Fat 0 grams (0% cal.), Cholesterol 0 milligrams, Carbohydrates 3 grams, Fiber 0 grams, Sodium 0 milligrams

Ingredients:
8 oz. Honeydew melon, seeded, rind removed
8 oz. Papaya, peeled and seeded
8 oz. Mango, peeled and pitted
4 oz. Red bell pepper, cored and seeded
1 oz. Jalapeno, stemmed and seeded
3 oz. Red onion, cut brunoise
4 fl. oz. Lime juice
2 tbsp. Chopped cilantro
To taste Salt

Procedure:
1. Chop the melon, papaya, mango, bell pepper, and jalapeno into fine dice. Be careful to save the juices that are released.
2. Combine the chopped fruit with their juices, peppers, onion, lime juice, and cilantro in a bowl.
3. Season to taste with salt.
4. Refrigerate until served.

Recipe retrieved from:
Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Cooking Fish and Shellfish: Grilled Mahi-Mahi with Fruit Salsa. Pg. 481

Gisslen, Wayne. 2011. Professional Cooking. 7th Edition.Stock and Sauces: Fruit Salsa. Pg. 215

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