Ingredients
3/4 cup reduced-sodium teriyaki sauce2 tablespoons sherry or pineapple juice2 garlic cloves8 mahi mahi fillets (6 ounces each)TROPICAL FRUIT SALSA:1 medium mango, peeled and diced1 cup chopped seeded peeled papaya3/4 cup chopped green pepper1/2 cup cubed fresh pineapple1/2 medium red onion, chopped1/4 cup minced fresh cilantro1/4 cup minced fresh mint1 tablespoon chopped seeded jalapeno pepper1 tablespoon lime juice1 tablespoon lemon juice1/2 teaspoon crushed red pepper flakes
Preparation
In a shallow dish, combine the teriyaki sauce, sherry and garlic; add mahi mahi. Turn to coat; cover and refrigerate for 30 minutes.
Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving.
Drain fillets, discarding marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side until fish flakes easily with a fork. Serve with salsa.
