- Seriously good! I make up lots of this fish and eat it several times over the week. It's great on pita bread, soft/hard taco shells, lettuce wraps, over rice or just as it is! I don' t even have to have it warm. I like it cold too which makes for a great meal if your packing your lunch for work!
- 1 mango, diced
- 2 plum tomatoes, diced
- 1 red onion, diced
- 2 limes, juiced
- Salt and pepper
- 2 mahi mahi fillets
- Olive oil, as needed
- Lettuce leaves (recommended butter or romaine)
Preheat grill or grill pan to medium-high heat.
Combine the mango, tomatoes, onions, and lime juice in a medium mixing bowl and season with salt and pepper. Season the fish with salt and pepper and brush with olive oil. Grill for roughly 3 to 4 minutes per side, until just opaque in the center. Set aside to cool
When slightly cool, chop into large chunks. Add to the reserved salsa and fold carefully as to not break up the fish. Add mixture to the middle of the lettuce leaves and roll.