Grilling With Dad:Fish with Banana Mango Salsa

This month is devoted to dads! My dad loved to grill and so does my husband, Scott. The June posts are dedicated to dads who enjoy cooking outdoors or at least like to eat foods done on the grill. Have a fun, relaxing, and delicious dinner!
xo Becky

Grilled Fish with Banana Mango Salsa
8 amberjack or mahi mahi fillets, 1½-2 inches thick
2 C pineapple-orange juice
2 T lime juice
½ C brown sugar, firmly packed
2 tsp crushed red pepper flakes
5 T soy sauce
2 T oil

Combine juices, brown sugar, pepper flakes, soy sauce, and oil. Place fish fillets in ZipLoc bag. Pour half of mixture over the fish. Seal and refrigerate for 4 hours. Cook remaining juice in a small saucepan until reduced to ½ cup of liquid. Refrigerate when cool.

Prepare grill with cooking spray. Remove fish from bag, discarding marinade. Grill to desired doneness. (Fish will flake when pulled apart with a fork.) Place on serving platter. Warm reserved, reduced juice mixture in saucepan. Drizzle over the fish. Serve immediately with Banana Mango Salsa.

Banana Mango Salsa
3 C diced banana
3 C diced mango
¾ C chopped red bell pepper
¾ C finely chopped sweet onion
5 tsp seeded and finely chopped jalapeno pepper
5 tsp peeled and grated fresh ginger
2 T honey
juice of one lime
¾ C chopped, fresh cilantro

Combine all ingredients, tossing together gently. (If you are making the salsa ahead, add the banana just before serving.)

Parent Tip
When grilling with little ones, make a circle around the grilling area with a garden hose. Instruct kids to stay outside of the marked area to avoid burns. Keep a careful watch regardless.

© 2014 Becky Danielson. All rights reserved.

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