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Fish on a Plank

"The delicate flavors of the fish are richly more suitable with the aid of the sweet tang of the wood planks. The mango salsa offers it a highly spiced aptitude. Just about any fish will work--I have used tilapia and it seems properly. This is exquisite served with rice pilaf."

Ingredients :

1 cedar plank
6 (five ounce) mahi mahi fillets
1 cup bottled teriyaki sauce
2 mangos - peeled, seeded and diced
half pink bell pepper, seeded and chopped
four green onions, chopped
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
salt and pepper to flavor
half of teaspoon garlic powder
1 teaspoon sparkling lime juice
1 teaspoon lemon juice
2 teaspoons olive oil
1 teaspoon chipotle seasoning
1 teaspoon purple pepper flakes
1 teaspoon warm-pepper sauce

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H35M

In a medium bowl, combine the mangos, bell pepper, green onion, cilantro and jalapeno pepper. Season with salt, pepper, garlic powder and lime juice. Stir together then cover and refrigerate until serving to combination the flavors.
Soak the plank in water for at least 2 hours, longer if feasible. Place the mahi mahi fillets in a shallow dish and coat with teriyaki sauce. Cover, and marinate for as a minimum 1 hour.
Prepare a grill for oblique warmth. If using charcoal, arrange and mild coals underneath one half of the grill. Sprinkle lemon juice over the fish fillets and season with chipotle seasoning, pink pepper flakes and hot pepper sauce. Place the fillets on the plank.
Place the plank at the grill over direct warmness. Cover and cook for 10 minutes. Move the plank with the fish over to oblique warmness (the cooler a part of the grill), cover and cook for 10 greater mins or until fish may be flaked with a fork. Top fillets with mango salsa and serve hot.

Notes :

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