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Grilled Ahi with Mango Salsa

Featured in the July 2013 Consumer Lines.

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Ingredients:

Grill Pan Chicken with Fiery Mango-Ginger Salsa

  • 1 large firm half-ripe mango, peeled, seeded and diced
  • 1 tablespoon minced jalapeno pepper
  • 1 cup diced red bell pepper
  • 2 tablespoons diced red onion
  • 3 tablespoons finely chopped Chinese parsley
  • 1 tablespoon fresh lime juice
  • Kosher salt and fresh ground pepper to taste
  • 3 tablespoons olive oil
  • 4 (6 ounces each) ahi tuna filets
  • Vegetable oil for grill

Directions:

  1. In a medium bowl, add mango, jalapeno and bell peppers, onion, and Chinese parsley.
  2. Season with olive oil, lime juice, salt and pepper.
  3. Refrigerate until ready to serve.
  4. Dry the fish with a paper towel; season with salt and pepper.
  5. Lightly oil and heat grill rack.
  6. Place ahi on grill rack and cook until golden brown, about 2 minutes.
  7. Flip and cook second side until golden brown, about 2 more minutes or until desired doneness.
  8. Plate ahi and top with mango salsa.

Makes 4 servings.

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