4 (6 to 8-oz.) Florida Mahi-Mahi fillets 3 Tbsp. unsalted butter 6 shallots, minced 4 slices fresh ginger, unpeeled, minced 1 clove garlic, minced black pepper to taste
Florida Tropical Fruit Salsa 2 c. fresh pineapple, cut into 1/2-inch cubes 2 c. ripe Florida mango, cut into 1/2-inch cubes 3 Tbsp. cilantro, finely chopped 1 to 2 Florida jalapeņo peppers, seeded and minced 2 Tbsp. fresh lime juice 1 Tbsp. light brown sugar
What to do:
1. Preheat grill or broiler. Arrange fillets in grilling basket or on broiler pan coated with nonstick cooking spray; set aside. 2. In a small skillet, melt butter over medium heat and add minced shallots, ginger and garlic. Cook 8 to 10 min. until golden. Remove skillet from heat. Reserve 1/2 of the ginger-shallot-garlic mixture; set aside. 3. Brush fillets with remaining ginger garlic mixture. Grill or broil fillets 4 to 5 inches from heat for 6 min. or until cooked through, turning once. Transfer fillets to plates and drizzle with reserved shallot-ginger garlic butter. Serve with Tropical Fruit Salsa or your favorite sauce.
Tropical Fruit Salsa: 1. Combine all ingredients in a mixing bowl; chill. Before serving, taste for seasoning, adding more lime juice and/or brown sugar as needed.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
