Ingredients

• 1 cedar plank
• 6 , 5 ounce
• 1 cup bottled teriyaki sauce
• 2 mangoss - peeled , seeded and diced
• 0.5 reds bell pepper , seeded and chopped
• 4 greens onions , chopped
• 1 jalapeño pepper , seeded and chopped
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 0.5 teaspoons garlic powder
• salt and freshly ground black pepper to taste
• 2 teaspoons olive oil
• 1 teaspoon lemon juice
• 1 teaspoon chipotle seasoning
• 1 teaspoon red pepper flakes
• 1 teaspoon hot-pepper sauce

Instructions

1. 1 Soak the plank in water for at least 2 hours, longer if possible.
2. 2 Place mahi mahi fillets in a shallow dish and coat with teriyaki sauce. Cover and marinate in the refrigerator for at least 1 hour.
3. 3 Meanwhile, combine mangos, bell pepper, green onion, jalapeño pepper, and cilantro in a medium bowl. Season with lime juice, garlic powder, salt, and pepper. Stir until well combined, then cover and refrigerate until serving to blend flavors.
4. 4 Prepare an outdoor grill for indirect heat. If using charcoal, arrange and light coals under one half of the grill.
5. 5 Sprinkle olive oil and lemon juice over fish fillets and season with chipotle seasoning, red pepper flakes, and hot pepper sauce. Remove the plank from water and place seasoned fillets on the plank.
6. 6 Place the plank with fish on the preheated grill over direct heat. Cover and cook for 10 minutes. Move the plank with fish over to indirect heat (the cooler part of the grill); cover and cook until fish is easily flaked with a fork, about 10 more minutes. Serve fish hot topped with mango salsa.

Nutrition per serving