Recipes
Grilled Wahoo with Mango Salsa and Caribbean Slaw
4 servings
30 minutes total
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Ingredients
- 1 small red onion, thinly sliced
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon Caribbean-style hot sauce
- 2 tablespoons olive oil, divided
- 2 tablespoons lime juice, divided
- 1 teaspoon kosher salt, divided
- 4 cups tri-color coleslaw
- ½ cup prediced fresh mango
- ½ teaspoon pepper
- ¼ teaspoon paprika
- 4 wahoo fillets (or steaks), about 1 ½ lb
- Cooking spray
- 1 cup fresh mango (or pineapple) salsa
Steps
- Slice red onion (½ cup). Whisk in large bowl: honey, mustard, hot sauce, 1 tablespoon oil, 1 tablespoon lime juice, and ½ teaspoon salt. Add to bowl: coleslaw, onions, and mango; toss to coat and chill until ready to serve.
- Combine in shallow dish: pepper, paprika, remaining 1 tablespoon olive oil, 1 tablespoon lime juice, and ½ teaspoon salt; coat fish in seasoning mixture and let stand 10 minutes (or up to 30 minutes) to marinate (wash hands). Preheat grill.
- Coat fish with spray, then place on grill; cook 3–4 minutes on each side until fish is grill-marked and 145°F. Divide fish among serving plates and top with salsa; serve with slaw.
Amount per ¼ recipe serving: Calories 280, Total Fat 8g, Sat Fat 1g, Trans Fat 0g, Chol 55mg, Sodium 1050mg, Total Carb 26g, Fiber 1g, Sugars 19g, Protein 27g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%