Ingredients

• 1/2 cup sweet Mango Chutney
• 2 tablespoons reduced-sodium soy sauce
• 3 tablespoons balsamic vinegar
• 1 tablespoon fresh ginger root
• 1 garlic clove
• 1 teaspoon white pepper
• 2 tablespoons olive oil
• 1-1/2 pounds mahi mahi fillets
• 2 tablespoons canola oil

Preparation

1. Mince ginger root and garlic.
2. Mix together first seven ingredients to make marinade.
3. Wash fish fillets and pat dry on paper towel.
4. In a shallow glass pan place fish fillets with skin side down. Pour the marinade over fish, covering all around the fillets. Refrigerate for 20 minutes.
5. In a large skillet heat the canola oil and place marinated fish fillets skin side down. Cook over medium heat for 4-6 minutes on each side, turning only once.
6. Transfer fish to a serving plate.
7. In a small saucepan cook the left over marinade to a glaze consistency. Pour over the cooked fish before serving.

Helpful hints

• Purchase six mahi mahi fillets, 4 ounces each.
• Try the DaVita.com low sodium Mango Chutney recipe or use commercially prepared chutney. Mango Chutney is located in preserves & jams section of the grocery store. Check labels for sodium content – some brands are high in sodium.
• Adjust fish portion for a lower or higher protein diet.