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Grilled Mahi with Mango Habanero Glaze #ImprovCooking

Sweet and spicy mango habanero  glaze on grilled Mahi with a few simple ingredients makes the perfect light summer supper.
Grilled Mahi with Mango Habanero Glaze

Grilled Mahi with Mango Habanero Glaze

By Sue Lau | palatable Pastime

My recipe of the day  for today  is with the blogging group Improv Cooking Challenge and is for mango habanero glaze which I have used on  grilled maki fish.

It is easy to make using  ripe mango and a few other ingredients. Once thickened you can just brush it on the fish as it cooks. Not only  does this work well on grilled fish,  but you can also   use it on fish in the oven,   or sauteed fish (brushing  it on  after).

And not just fish, but the flavors in this will  also marry  well with chicken, pork, and if you are vegan, tempeh.

Grilled Mahi with Mango Habanero Glaze

To  serve, I  kept this one  very fresh garnished with some chiffonade of fresh basil, some sliced garden tomatoes, a wedge of  lime, and some pan fried ramen noodles (which cook up  in a few  minutes). It makes for a delicious light  supper,   perfect for a hot and  steamy summer day.

When I went to  buy the fish  for this, for some reason I was having the devil of  a time finding  the mahi at the fishmonger.  One had some but  it was horrible. Never buy fish that smells of  ammonia of looks dodgy. I ended up peeking at the frozen section  at Trader Joe’s. While I would prefer fresh fish, sometimes frozen has to do in a pinch.

improv cooking challenge

1 Ingredient + 1 Ingredient= Endless Possibilities

Chile  & Mango

Grilled Mahi with Mango Habanero Glaze

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Grilled Mahi with Mango Habanero Glaze

Prep Time15 mins
Cook Time25 mins
Course: Condiments, Main Dish
Cuisine: American
Keyword: fish, Grilling Glaze, Habanero, Mahi, Mango
Servings: 2 cups glaze
Author: Sue Lau

Ingredients

Ingredients:

  • 1 pound mahi fillets

Grilling Glaze Ingredients:

  • 2 mangoes peeled, pitted and pureed
  • 3/4 cup honey
  • 1-1.5 tablespoons habanero hot sauce
  • 1 tablespoon white wine vinegar
  • 1 teaspoon grated ginger
  • pinch salt

Instructions

  • Simmer ingredients for glaze for 15 minutes, stirring occasionally.
  • Brush on fish during grilling; grilled fish for several minutes on each side or until opaque and flakes easily with a fork.

Notes

From the kitchen of palatablepastime.com

Grilled Mahi with Mango Habanero Glaze

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8 responses

  1. Pingback: Peach-Habanero Barbecue Sauce –

  2. Why am I just now seeing this? I too, made fish for this event and it was lovely but not quite as pretty as yours. I’m sorry I didn’t visit closer to the event.

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