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JB's Grilled Mahi with Papaya Salsa




Source of Recipe


Ft Lauderdale Sun-Sentinel: You Asked For It


Recipe Introduction


Serve with JB's Island Rice
Refer to that recipe for remarks


List of Ingredients




For salsa:

• 4 medium Roma tomatoes, seeded and diced
• 1/4 cup finely diced papaya
• 1/2 medium red onion, or to taste, finely chopped
• 1/2 jalapeno pepper, or more to taste, finely chopped
• 1 1/2 tablespoons chopped fresh cilantro
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons olive oil
• Juice of one small lime



For mahi:

• 4 (6-ounce) mahi fillets, bloodlines removed
• Salt and freshly ground black pepper, to taste
• Non-stick spray for grill grates
• Coarse salt for grill grates

Recipe



To make salsa: Begin at least 3 hours ahead. Mix together tomatoes, papaya, onion and jalapeno in a large mixing bowl. Add cilantro, salt, pepper, olive oil and lime juice. Toss gently to combine all. Cover and refrigerate for at least 3 hours.

To make mahi: Rinse and pat dry the fillets. Sprinkle lightly with salt and freshly ground black pepper. Prepare a charcoal fire in a grill. When coals have burned down and ash is forming, grill should be ready. Adjust grates so they are 3 to 4 inches from the briquettes. Spray grates with non-stick vegetable spray, then add coarse salt to grates to prevent fish from sticking. Place fish on grates and grill, about 8 minutes on each side, or until fish is opaque and flakes gently. Remove to serving platter. Serve fish fillets topped with salsa.

Makes 4 servings.