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Grilled Mahi Mahi with Cherry Chipotle Salsa

Author Erica Schwarz

Ingredients

  • 1-1/2 to 1-3/4 lb mahi mahi fish filets
  • 1 14.5 oz can Hunt's Fire Roasted Diced Tomatoes with Garlic, drained
  • 2 cups fresh pitted cherries
  • 1/4 to 1/2 of a chipotle pepper in adobo sauce chopped (see Notes)
  • 1 tsp fresh lime juice
  • 1/2 cup diced white onion
  • 1/8 tsp cumin
  • kosher salt
  • fresh cracked pepper

Instructions

  1. Heat the grill on high heat.
  2. While the grill is heating, prepare the salsa. To a food processor, add the tomatoes, cherries, lime juice, chipotle pepper, and cumin, and a good pinch each of kosher salt and fresh cracked pepper. Pulse the food processor to combine and break the ingredients down a bit, but leave it chunky. Set aside.
  3. Season the fish with salt and pepper. Lay on a large piece of aluminum foil. Transfer the foil with the fish to the grill (I used a cookie sheet to transport the foil with the fish on it to the grill). Grill 4-6 minutes until the fish flakes easily with a fork (cooking time will depend on the thickness of the fish). Serve immediately topped with Cherry Chipotle Salsa. Yields 4 servings.

Recipe Notes

A little chipotle goes a long way. I used half a chipotle pepper when I made this. I thought the heat was just right; my husband thought it was a little hot to go with fish. So I recommend starting with 1/4 of a pepper and see how that works for you cuz you can always add more.
For the asparagus, I just took the spears, drizzled a little olive oil, seasoned with salt, pepper, and garlic and herb seasoning, and then put them in a foil pouch. Then I just threw that on the grill for 10 minutes.