Mahi Mahi

Ahh, I've got to stop writing reviews so long after making dishes!! I think I can remember the details on this though b/c it was so tasty. So, I had already been planning on making a grilled Mahi with a mango salsa before I picked this dish. I had just finished shopping and had found good prices on mahi and mangoes (although my "deal" of $1 each is pitiful compared to your excellent find a couple weeks ago. . .). Anyway, I decided to check to see if our new cookbook had any mahi and mango recipes in it, and lo and behold, there was one very similar to what I wanted to make! Since I had already been shopping I had to make a few minor substitutions. In the marinade I used some vermouth and a bit of rice wine vinegar in place of the sake and for the salsa I used some crushed red pepper in place of the jalepeno. I thought the marinade was really nice without overpowering the nice sweet/coconuty flavor of the mahi. I was impressed with the grilling directions for the fish, they resulted in a perfectly cooked, moist fish. The salsa was fabulous. We'll definitely make this again. We've been eating a varaiation of this meal for years already.
I made this with the Pan-Asian Slaw from the Moosewood book. However, I didn't have Asian slaw mix, so I just shredded some cabbage I had and a couple carrots and mixed it with the rest of the ingredients. I topped it with some toasted sesame seeds. It went very nicely with the rest of the meal.