Teriyaki Mahi Mahi with Mango Salsa

The mahi mahi was really good, but I was not a big fan of the salsa. Lisa disagreed, she thought this was definitely a keeper

Ingredients:
Salsa Recipe
1/4 cup finely chopped red onion
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh mint
1 teaspoon minced jalapeno pepper, with seeds
1/4 teaspoon kosher salt
Marinade Recipe
1/4 cup soy sauce
1/4 cup sweet sake
1 tablespoon vegetable oil
1 tablespoon light brown sugar
1 teaspoon grated fresh ginger shopping list
1 teaspoon minced garlic

4 mahi mahi fillets, about 6 oz. each and 1 inch thick
olive oil

For the salsa: Peel the mango and cut into 1/4 inch diced pieces.
Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.

Cover bowl with saran wrap and refrigerate until ready to serve.

For the marinade: In a small bowl, whisk together the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic

Place the mahi mahi fillets in a large zip-lock plastic bag.
Pour marinade into bag; press the air out of the bag and seal tightly. Turn/shake the bag to coat fillets with marinade.

Refrigerate for 20-30 minutes.

Take fillets out of bag and throw away marinade.

Brush or spray both sides of fillets with olive oil.
Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.

Serve warm with salsa.