The neighbor brought us some of his fresh caught Mahi, any suggestions on cooking it? I prefer to grill it if possible. Thanks

The simpler the better so that the freshness of the fish can shine through.

You could season it with salt and pepper, place some thinly sliced lemons and onions on top, a pat of butter and wrap it in foil. Grill it for around 20 minutes.

Or just salt, pepper, and olive oil, and grill. Maybe serve with a mango salsa.

Now I'm hungry!

Georgia is right! the simpler the better!
and served with a fruit based salsa is always good...
along with mango, a peach salsa also goes great!
be careful not to overcook it or it will be dry...

Thanks for the replies, I have some fresh herbs and lemons so I think I will work along those lines with some olive oil. Thanks again.

Also, if you have a recipe for that peach salsa I would love to try that next time.

I use Paul Newmans Peach Salsa... get it at our local supermarket...

Fruit salsa is easy to make. Just dice up your fruit of choice, add some diced sweet onion, jalepeno if you like some heat, some fresh herbs (cilantro, parsley, etc), add some acid (lemon or lime juice, or a nice vinegar (wine or cider), salt & pepper. Let it stand at room temperature for an hour or so to meld the flavors. I prefer to make my own, as I find the jarred brands add sugar.

Huhm, I only have made mango salsa, but I put in the fridge for a while to meld the flavors. Didn't realize I should have left it out of the fridge.

a good way to bring out the flavors is to add a SMALL amount of thyme to the salsa...

just as stated ... and throw a little white wine into this mix...yum!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Carol, the fridge is fine; I just leave it out so that the flavors meld faster. I also think the fruit tastes better at room temperature.

Yes, that is true, most fruit does taste better at room temperature.

OH gosh... for me, anyway, I prefer my fruit COLD, and juicy! especially on a hot, summer night...

BTW, mahi-mahi is great with just some chopped honeydew mellon (and/or cantelope) and chopped proscitto on top (for the sdalty taste)...

Peconic,
You may like your fruit cold like that but that is not making a fruit salsa.
A fruit salsa you need to leave out so the flavors "meld".
That's a word that means, sort of cooking together in room temp.
Mango salsa is great on fish. I make it with diced mango (not so ripe), red onions, jalapeno, cilantro, lime and a bit of water. Let it sit out for an hour. It's like a fruit pico de gallo.
Fish like that I wrap in foil with a splash of white wine, olive oil, Olives from greece, lemons etc. Wrap tightly and put in 300 oven for 15 minutes. Perfect.
Serve with mango salsa or pico whatever.
My husband also likes capers on the fish in the foil.
Cheers
irina

irina,
wow does that sound good. the only thing i'd change is swap out the foil for parchment paper. i'm craving mango salsa and fish now; this may be dinner tonight. thanks for posting.

I made this dish last night. It was excellent, easy to make, and sure to impress any guests. The marinade was mild, and the chutney really highlighted the fish. Enjoy!
http://allrecipes.com//Recipe/macadamia-...ney/Detail.aspx