About this recipe:In this recipe, delicate fish is enhanced by cooking on cedar planks. The mango salsa gives it a sweet and spicy kick. You can try using other types of fish - salmon, halibut, tilapia, sea bass. Serve with rice.
1 untreated cedar plank
6 (150g) mahi mahi fillets
250ml bottled teriyaki sauce
2 mangoes, diced
1/2 red pepper, seeded and chopped
4 spring onions, chopped
1 tablespoon chopped fresh coriander
1 fresh jalapeno or green chilli, seeded and chopped
salt and pepper to taste
1/2 teaspoon garlic granules
1 teaspoon fresh lime juice
1 teaspoon lemon juice
2 teaspoons olive oil
1 teaspoon chipotle powder
1 teaspoon red chilli flakes
1 teaspoon hot sauce
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Method Prep:25min › Cook:20min › Ready in:45min
Soak the plank in water for at least 2 hours, longer if possible. Place the mahi mahi fillets in a shallow dish and coat with teriyaki sauce. Cover, and marinate for at least 1 hour.
In a medium bowl, combine the mangoes, pepper, spring onion, coriander and jalapeno chilli. Season with salt, pepper, garlic granules and lime juice. Stir together then cover and refrigerate until serving to blend the flavours.
Prepare a barbecue for indirect heat. If using charcoal briquettes, arrange and light coals under one half of the barbecue.
Sprinkle lemon juice over the fish fillets and season with chipotle seasoning, red chilli flakes and hot sauce. Place the fillets on the plank.
Place the plank on the barbecue over direct heat. Cover and cook for 10 minutes. Move the plank with the fish over to indirect heat (the cooler part of the barbecue), cover and cook for 10 more minutes or until fish can be flaked with a fork. Top fillets with mango salsa and serve immediately.
Cedar planks for barbecuing can be purchased online or in specialty shops. Ensure your planks are untreated.
If you can't find chipotle powder, try using a chipotle paste, such as Discovery, to taste.