👨‍🍳 作り方

1. 1

   Prepare the mango salsa: In a medium bowl, combine the diced mango, red onion, jalapeño (if using), chopped cilantro, diced red bell pepper, and 1 tablespoon of lime juice. Stir gently to combine. Season with a pinch of salt and pepper. Set aside to allow flavors to meld.

   💡 プロのコツ: Use a ripe but firm mango for best results.
2. 2

   Pat the Mahi-Mahi fillets dry with paper towels. This helps achieve a good sear.

   💡 プロのコツ: Dry fish grills better.
3. 3

   In a small bowl, whisk together 2 tablespoons of lime juice, olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Brush this mixture over both sides of the Mahi-Mahi fillets.

   💡 プロのコツ: Ensure fillets are evenly coated.
4. 4

   Preheat your grill to medium-high heat. Clean and oil the grill grates to prevent sticking.

   💡 プロのコツ: Hot grates are key to preventing sticking.
5. 5

   Place the Mahi-Mahi fillets on the hot grill. Grill for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.

   💡 プロのコツ: Avoid overcooking, as Mahi-Mahi can become dry.
6. 6

   Serve the grilled Mahi-Mahi immediately, topped generously with the prepared mango salsa.

   💡 プロのコツ: Serve with rice and a side salad for a complete meal.