Sodium Per Recipe: 148.4 mg
Sodium Per Serving: 74.2 mg
Nutrient Data Per Serving:
Protein: 21 g
Carbohydrate: 2.286 g
Dietary Fiber: .156 g
Total Sugars: .949 g
Total Fat: 12.9 g
Saturated Fat: 4.241 g
Monounsaturated Fat: 4.565 g
Polyunsaturated Fat: 1.51 g
Cholesterol: 56 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .019 g
Total Omega-6 FA: 0 g
Calcium: 32.9 mg
Potassium: 465.3 mg
Sodium: 74.2 mg
Vitamin K: 17 mcg
Folic Acid: 0 mcg
2 4-ounce mahi mahi steaks (frozen or fresh) (145.6 mg)
1 teaspoon extra virgin olive oil (trace)
2 tablespoons balsamic vinegar (.3 mg)
2 cloves fresh garlic, minced (1.02 mg)
1 ½ teaspoons grated fresh ginger* (.38 mg)
1 ½ teaspoons fresh parsley, minced (1.064 mg)
Peel off skin of garlic and mince. Peel skin off fresh gingerroot and grate finely. Clean and chop fresh parsley. Use measurements accurately.
Concurrently warm the sauce and cook the mahi mahi.
Prepare balsamic sauce by lightly warming the vinegar with the ginger, garlic, and parsley. Don't over cook or heat so high the vinegar sizzles or evaporates.
To grill the mahi mahi, brush the fish with the olive oil. Grill over medium-high heat for about 4 to 5 minutes per side. (Depending thickness it could take less time or a bit more, but don't over cook it.)
Set on serving dishes. Brush or spoon and spread the sauce on the cooked mahi mahi. Serve mahi mahi hot.
Note: You can also serve our mango salsa as a side on the same plate or even use as a "decorative" yet healthy topping.