Baja Mahi-Mahi with Fresh Mango Chutney Recipe

If it's not not outdoor grilling season, or it rains, these fillets are delicious broiled in the oven six inches from the heat.

Ingredients

1 1/2 cups seeded and finely diced tomatoes

1 cup finely diced mango

1/2 cup minced yellow or green pepper

1/4 cup minced green onion

1 teaspoon curry powder

1/4 cup chopped mango chutney

1 tablespoon white wine vinegar

1 tablespoon honey

3 (8-ounce) mahi-mahi,

Method

Combine tomato, mango, pepper, onion, and curry on a bowl; set aside. Combine chutney, vinegar, and honey; mix well; reserve 3 tablespoons mixture. Stir remaining chutney mixture into mango mixture; cover and let stand 1 hour at room temperature.

Brush reserved 3 tablespoons of chutney mixture evenly on fish fillets. Grill over medium-hot coals (350o to 400o) for 4 minutes; turn and cook an additional 3 minutes or until fish flakes with a fork. Serve with chutney mixture.

Per serving : 160 calories, 22 g protein, 1 g fat(0 g saturated), 75 mg Sodium, 15 g carbohydrates, 40 mg cholesterol

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