Bill Hogan/Chicago Tribune
May 29, 2013
Prep: 15 minutes
Marinate: 10 minutes
Cook: 8 minutes
Note: This recipe is adapted from "Simply Grilling" by Jennifer Chandler. It calls for cedar grilling papers (available at Amazon, among other sources), which must be soaked in liquid for at least 10 minutes before using. Aluminum foil can be subbed but won't impart the smoky flavor of cedar.
1/4 cup orange juice
3 tablespoons fresh lime juice
2 tablespoons olive oil
4 mahi-mahi fillets, 4 to 6 ounces each, cut in 1-inch-thick slices
4 cedar papers
1/2 teaspoon salt
Freshly ground pepper
2 mangoes, pitted, peeled, thinly sliced
1/4 cup each, thinly sliced: red bell peppers, red onions
1 jalapeno, thinly sliced
1. Whisk juices and oil in a bowl until combined. Place fish in a single layer in a shallow dish . Pour the marinade over the fish. Marinate, 10 minutes.
2. Place the cedar papers on a work surface. Remove the fish from the marinade; shake off the excess, discarding marinade. Divide the fish among the cedar papers, placing them parallel to the grain. Season with salt and pepper to taste. Top with mangoes, peppers, onions and jalapeno. Fold the edges of each paper over the fish; tie with cotton string.
3. Lightly brush grill grates with oil. Place the packets directly on the grill over medium-high heat. Close the lid; cook, turning once, until medium, 4-5 minutes per side. To serve, place packets on plates, allowing guests to unwrap.
Per serving: 205 calories, 2 g fat, 0 g saturated fat, 107 mg cholesterol, 19 g carbohydrates, 28 g protein, 426 mg sodium, 2 g fiber.