“In normal life, “simplicity” is synonymous with “easy to do,” but when a chef uses the word, it means “takes a lifetime to learn.”
- 1-1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground ginger
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 2 tablespoons olive oil
- 4 mahi mahi fillets (4 oz each)
- Grilling Spray
- 1 can (14.5 oz each) Stewed Tomatoes, drained, chopped
- 1 medium mango, peeled, chopped
- 2 jalapeno pepper, seeded, chopped
- 1/2 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon smoked paprika
- 1 lime, juiced
- Combine the 1-1/2 teaspoons cumin, the garlic powder, dried oregano, ground ginger, smoked paprika, salt and black and red peppers in small bowl. Stir in olive oil to make a saucy paste; divide mixture in half and set aside one portion.
- Brush half of the paste on fish fillets; set aside. Lightly spray grill or grill pan with grill spray. Heat to high heat; when hot, add fish and cook 3 to 4 minutes per side, turning once.
- Meanwhile, combine drained tomatoes, mango, jalapeno, red onion, cilantro, the 1 teaspoon smoked paprika, the garlic and lime juice in medium bowl; set aside.
- Remove fish from grill once it flakes easily with a fork. Brush remaining paste on cooked fish. Serve with Mango Salsa.
JKMRecipe Reference hunts.com