Mahi Mahi with Mango Salsa

When Kelly and Cristoph came over for dinner, we made this delicious concoction to go with our Sesame Asparagus.

Cooking fish is intimidating for a lot of folks.  I know it is for me!  So, a good way to conquer the fear is to cook with friends.  If you mess up, you're all in it together, so no one has to take the blame.  And if that unlikely event does come to pass, you know my rule...pile in the car and head over to McDonald's.  Every likes McNuggets.

But, in hopes of avoiding disaster, here are a few general guidelines for cooking fish:

1. Typically, cook fish for 8-10 minutes per 1" of thickness.    
2. Raw fish is translucent; cooked fish is opaque.
3. When your fish is cooked through, it will flake easily with a fork.

Check out this article at finecooking.com for even more information on how to tell when fish is done. 

Mahi Mahi with Mango Salsa

Adapted from "An Occasion to Gather"

Serves: 4

Mahi Mahi

4 mahi mahi fillets (6 ounces each)

2 limes

3 tablespoons white wine

1 tablespoon minced fresh ginger

Mango Salsa

1 mango, peeled and diced

1 avocado, peeled and diced

1 red bell pepper, diced

2 tablespoons chopped red onion

1/4 cup chopped fresh cilantro

2 garlic cloves, minced

1 teaspoon minced fresh ginger

1/8 teaspoon hot chili sauce

In a gallon-sized Ziploc bag, combine mahi mahi, zest from one lime, juice from both limes, wine, and ginger.  Shake to coat.  Marinate fish for 30 minutes to one hour, turning occasionally.  While fish is marinating, make the salsa.  

Combine all of the salsa ingredients in a medium bowl.  (You can store salsa in the refrigerator for several hours until you're ready to serve, but add the avocado close to serving time so it doesn't turn brown.)  

Adjust oven rack to the top position and preheat broiler to high.  Place mahi mahi on a baking sheet.  Broil about 8-10 minutes per inch of thickness, until fish is opaque throughout.  Serve mahi mahi with mango salsa.