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Grilled Ginger Mahi-Mahi with Florida Tropical Fruit Salsa

Grilled Ginger Mahi-Mahi

4 6-to-8-ounce Florida mahi-mahi fillets
3 tablespoons unsalted butter
6 shallots, minced
4 slices fresh ginger, unpeeled, minced
1 clove Florida garlic, minced
black pepper to taste


Preheat grill or broiler. Arrange fillets in grilling basket or on broiler pan coated with nonstick cooking spray; set aside. In a small skillet, melt butter over medium heat and add minced shallots, ginger and garlic. Cook 8 to 10 minutes until golden. Remove skillet from heat. Reserve 1/2 of the ginger-shallot-garlic mixture; set aside. Brush fillets with remaining ginger garlic mixture. Grill or broil fillets 4 to 5 inches from heat for 6 minutes or until cooked through, turning once. Transfer fillets to plates and drizzle with reserved shallot-ginger garlic butter. Serve with Tropical Fruit Salsa or your favorite sauce.

Florida Tropical Fruit Salsa

2 cups fresh pineapple, cut into 1/2-inch cubes
2 cups ripe Florida mango, cut into 1/2-inch cubes
3 tablespoons Florida cilantro, finely chopped
1 to 2 Florida jalapeño peppers, seeded and minced
2 tablespoons fresh Florida lime juice
1 tablespoon light brown sugar


Combine all ingredients in a mixing bowl; chill. Before serving, taste for seasoning, adding more lime juice and/or brown sugar as needed.

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