Teriyaki Mahi Mahi with Mango/Kiwi Salsa and Ginger Cream Sauce

This is a great go to meal for special occasions. It looks great, tastes great and is very easy! I had this dish in a restaurant and loved it so much I recreated it at home the next day. There are never enough leftovers to do a bubble and squeak recipe but a girl can dream.

Mahi Mahi
6 filets
3/4 cup teriyaki sauce (I like Very Very Teriyaki or Island Teriyaki)

The method:
Place fish in large zipppered bag with teriyaki sauce. Marinade for approximately 1 hour in the fridge.

When mango salsa and ginger cream sauce is ready prepare the BBQ or grill. Cook fish over med-high heat for about 3 minutes per side or until cooked through.

Mango Salsa

Ingredients:
2 mangos, peeled and diced
1/2 large red onion, diced
1-2 kiwis, diced (or you can use pineapple)
1 jalapeno, diced (or more if you like it hot)
3 tbs cilantro, chopped
1 tbs lime juice

The method:

Combine all ingredients in a bowl. Season with salt to taste.

Ginger Cream Sauce

Ingredients:
2 inch piece of ginger, peeled and sliced
3 garlic cloves, peeled and smashed
1 pint of heavy cream
1 tsp kosher or sea salt
1/2 tsp freshly ground pepper

The method:

Combine cream, ginger and garlic in heavy bottomed saucepan. Heat just to a boil and reduce by half. Keep an eye on it and adjust heat as necessary. You are looking for a consistency of gravy or a thick cream sauce. Season with the salt & pepper. Keep warm.

To serve: Place 3-5 tbs cream sauce on each plate, top with a Mahi Mahi filet. Spoon 2-3 tbs Mango/Kiwi salsa over fish and serve. I serve this with rice pilaf.