Cedar-Planked Mahi Mahi with Spicy Mango Salsa

Cedar-Planked Mahi Mahi with Spicy Mango Salsa, a perfect dish for pescatarians seeking a fresh and vibrant meal. This American cuisine recipe features tender mahi mahi, infused with the aromatic essence of cedar wood, and topped with a zesty mango salsa. Ideal for grilling, it pairs beautifully with rice pilaf or fresh salads.

Packed with protein and healthy fats, this dish is not only delicious but also nutritious. Easily accessible through easyChef Pro, you can find this recipe along with a convenient shopping list feature to ensure the lowest cost per serving. Elevate your meal prep today!

Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 20 minutes

Overview

This recipe brings out the delicate flavors of mahi mahi, enhanced by the sweet tang of cedar wood planks. Topped with a spicy mango salsa, this dish is perfect for a flavorful and unique dining experience. Ideal for grilling enthusiasts, it pairs wonderfully with rice pilaf.

Diet Type

Pescatarian

Allergies

Fish

Cuisine

American

Ingredients

• 1 Cedar plank
• 6 5 Ounces (oz) mahi mahi fillets, marinated
• 1 Cup bottled teriyaki sauce
• 2 Whole mangos, peeled
• 0.5 Whole red bell pepper, seeded
• 4 Whole green onions, minced
• 1 Whole jalapeño pepper, minced
• 1 Tablespoon (tbsp) fresh cilantro, minced
• 1 Teaspoon (tsp) fresh lime juice
• 0.5 Teaspoon (tsp) garlic powder
• 1 Pinch salt, to taste
• 1 Pinch freshly ground black pepper, to taste
• 2 Teaspoons (tsp) olive oil
• 1 Teaspoon (tsp) lemon juice
• 1 Teaspoon (tsp) chipotle seasoning
• 1 Teaspoon (tsp) red pepper flakes
• 1 Teaspoon (tsp) hot-pepper sauce

Instructions

1. Soak the cedar plank in water for at least 2 hours or longer if possible.
2. Place the mahi mahi fillets in a shallow dish and coat them with teriyaki sauce. Cover and marinate in the refrigerator for at least 1 hour.
3. In a medium bowl, combine the diced mangos, minced red bell pepper, green onions, jalapeño pepper, and cilantro. Season with lime juice, garlic powder, salt, and freshly ground black pepper. Stir until well combined, then cover and refrigerate until serving to blend flavors.
4. Prepare an outdoor grill for indirect heat. If using charcoal, arrange and light coals under one half of the grill.
5. Sprinkle olive oil and lemon juice over the fish fillets and season with chipotle seasoning, red pepper flakes, and hot-pepper sauce. Remove the plank from the water and place the seasoned fillets on the plank.
6. Place the plank with fish on the preheated grill over direct heat. Cover and cook for 10 minutes. Move the plank with fish over to indirect heat (the cooler part of the grill); cover and cook until the fish is easily flaked with a fork, about 10 more minutes. Serve the fish hot, topped with mango salsa.

Enjoy the delightful bursts of flavor from the grilled mahi mahi and spicy mango salsa!