Mango BBQ Mahi Mahi
- 3 Large Plum Tomatoes
- 1 Large Ripe Mango, peeled and diced
- 1 Medium Onion, diced
- 1 Teaspoon Garlic, minced
- 1 Small Jalapeño, seeded and diced
- 1/3 Cup Cider Vinegar
- 1/2 Cup Dark brown sugar
- 2 Tablespoons Dijon Mustard
- 1 Teaspoon Cumin, ground
- 1 Teaspoon Dry Thyme
- 1 Teaspoon Dry Oregano
- 2/3 Cup Orange Juice
- 1 Tablespoon Kosher Salt
- 1 Teaspoon Black Pepper, freshly ground
- 4 (6 ounces) Mahi Mahi Fillets
- 1/2 Tablespoon Olive Oil
To Prepare the Mango BBQ Sauce:
Grill the tomato with the skin on until it is charred.
Combine in a medium sauce pot the tomato, mango, onion, garlic, jalapeno, vinegar,
brown sugar, mustard, cumin, thyme, oregano, orange juice, and 2 teaspoons salt and 1/2 teaspoon black pepper.
Bring to a simmer over low heat and cook for about 15 minutes until thickened.
Transfer to a blender and puree until smooth.
To BBQ the Mahi Mahi:
Preheat the BBQ until very hot.
Season the Mahi Mahi with salt and pepper and drizzle with olive oil.
Be sure the grill is brushed clean and wiped over with an oiled cloth.
Place the Mahi Mahi over direct heat.
Grill the first side for about 3 minutes.
Turn over and continue to cook the second side over medium heat.
Baste the fish with the mango bbq sauce.
When cooked through removed from the grill and serve with additional bbq sauce.