{
  "id": "CAT01-R03",
  "slug": "cat01-r03-grilled-mahi-mahi-with-mango-salsa",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r03-grilled-mahi-mahi-with-mango-salsa.html",
  "title": "Grilled Mahi-Mahi with Mango Salsa",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 10,
  "total_time_minutes": 30,
  "primary_cooking_method": "GRILL",
  "primary_food": "mahi-mahi",
  "vegetarian": false,
  "allergens": [
    "fish"
  ],
  "ingredients": [
    "1.5 pounds mahi-mahi fillets, about 1 inch thick",
    "2 tablespoons olive oil",
    "1/2 teaspoon ground cumin",
    "1 teaspoon salt",
    "1/2 teaspoon black pepper",
    "2 ripe mangoes, peeled and diced",
    "1/2 cup red bell pepper, diced",
    "1/4 cup red onion, finely diced",
    "1 jalapeño, seeded and minced",
    "1/4 cup fresh cilantro, chopped",
    "2 limes, juiced"
  ],
  "directions": [
    "Wash the mangoes, pepper, jalapeño, cilantro, and limes. On a clean board, make the salsa: stir the mango, red bell pepper, red onion, jalapeño, cilantro, juice of 1 lime, and a pinch of the salt in a bowl. Refrigerate.",
    "Heat the grill to medium-high (about 425°F). Brush the grate clean, then wipe it with an oiled paper towel held in tongs.",
    "On a separate board, pat the fish dry. Rub with olive oil, then season with cumin, the remaining salt, and black pepper.",
    "Lay the fillets on the grate and leave them alone for 4 to 5 minutes, until they release easily and show grill marks.",
    "Flip once with a wide spatula and grill 3 to 4 minutes more, until the fish reaches 145°F or the flesh is opaque and separates easily with a fork.",
    "Squeeze the second lime over the fish and spoon the cold mango salsa on top. Serve right away.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Cook mahi-mahi to 145°F or until opaque and flaky. Use one cutting board for the salsa and a separate one for raw fish, and never put cooked fish back on the plate that held it raw. Wash all produce and scrub limes under running water before cutting.",
  "skill_taught": "Grilling fish fillets on a clean, oiled grate so they release without sticking.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}