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Buffalo Wing Dip

Mango Mahi-Mahi


2 lbs. Mahi-Mahi, about 1 inch thick
2 1/2 Tbsp. Extra-virgin olive oil
1 tsp. Salt
1/2 tsp. Freshly ground pepper
1 jar Taste Weavers Mango Salsa


Preheat grill to medium-high. If possible, cut fish into 6 equal pieces. Rub surface of fillets with olive oil and season with salt and pepper. Arrange fillets on grill rack, cover, and grill until flesh is opaque, 4 to 5 minutes per side. Slide fillets off grill and onto a platter or individual plates. Top with Mango Salsa and serve with steamed rice or a vegetable, if desired.

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