Teriyaki Mahi-Mahi with Mango Salsa

From a Weber Grill cookbook. I first made this entree when my sister-in-law Sally came to visit June 30th 2001! My neighbors give me fresh mangoes from their tree and the salsa is so yummy. I make this alot at our house.

For the Salsa:
1 large ripe mango
1/4 c. finely chopped red onion
1 T. vegetable oil
1 T. fresh lime juice
1 T. finely chopped fresh mint
1 t. minced jalapeno pepper w/seeds
1/4 t. kosher salt

Peel mango and cut into 1/4 inch dice. Place in a small bowl with remaining ingredients. Stir to blend. Cover & refrigerate until ready to serve.

For the marinade:
1/4 c. soy sauce
1/4 c. sweet sake (or white wine)
1 T. vegetable oil
1 T. light brown sugar
1 t. grated fresh ginger
1 t. minced garlic

Whisk together in small bowl.

For the Fish:
4 mahi mahi fillets, about 6 oz. each & 1 inch thick
vegetable oil

Place fillets in a large resealable plastic bag and pour marinade. Press air out of the bag and seal. Turn bag to coat and refrigerate in a bowl for 20 - 30 minutes.

Remove fillets and discard marinade. Brush fillets w/oil. Grill over DIRECT HIGH heat until fish is opaque throughout, 8 - 10 minutes, turning halfway through grilling time. Remove from grill and serve warm with salsa.