Grilled Mahi Mahi and Cherry Tomatoes Salsa

Mahi Mahi is a firm fish and great either grilled on charcoal, on cast iron over a stovetop, or in the oven. The cherry tomatoes salsa is served on the side to pick up and enhance the sweet flavors of the orange juice in the marinade. My friends love it, and even the pickiest eaters will agree.

Ingredients:
Two 8 oz Mahi Mahi fillets
Marinade:
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup ketchup
2 cloves garlic, minced
1 tsp Cayenne pepper
1 tsp honey
1 tbs fresh oregano, chopped
1 tbs fresh basil, chopped
1 tbs fresh parsley, chopped
Cherry tomatoes salsa:
1 cup cherry tomatoes, each cut in half
1 cup English cucumber, cut into cubes
1 scallion, sliced
1 tbs lime juice
2 tbs Italian dressing
1/4 tsp cayenne pepper
1/4 cup cilantro, chopped
Salt and pepper to taste
 
Directions:
Combine the marinade ingredients in a container and refrigerate before ready to use.
Place Mahi Mahi in a Ziploc and pour the marinade into the fish. Let fish marinate in the refrigerator no more than 30 minutes. You might not use all the marinade, but it can be kept in the refrigerator for a few days.
Remove fish from marinade and brush each fillet all over with 1 tbs oil to prevent
sticking while grilling. Place the grill pan over medium high heat. Place fish into the pan. Let fish cook undisturbed for 3 minutes on each side. Remove and garnish with cilantro and serve with cherry tomatoes salsa.