In a city of beautiful people, no one wants to slip into a swimsuit after a heavy lunch of greasy fries and a burger (as good as it sounds). This is the perfect warm-weather midday mealit’ – s delicious, easy to make, and the salsa is so addictive you’ll find yourself adding it to everything in sight. Don’t overcook the mahi-mahi or else it will dry out, and feel free to substitute swordfish or tuna if you prefer.
Yield: 4 servings
In a large bowl, add ginger, garlic, and 1/2 cup oil and mix well. Coat mahi-mahi filets with oil mixture on both sides, cover with saran wrap, and refrigerate for 1 hour and up to 4.
In a medium bowl, add mango, pineapple, red pepper, jalapeno, red onion, cilantro, and parsley. Mix well. Add 3–4 tablespoons of oil and season with salt. Mix again, wrap, and refrigerate until serving.
Heat grill to 375˚F. Wipe as much of marinade off fish as possible and season with salt and pepper. Grill fish until it is just opaque in center, about 5–7 minutes per side. Serve with salsa and coconut rice, if desired.
