Tropical Mahi Mahi

• 2 mahi mahi fillets (approximately 6 ounces each)
• 3 limes
• 6 tablespoons light coconut milk
• 1 tablespoon ginger, peeled and minced
• 1/2 green bell pepper, diced (approximately 1/2 cup)
• 1/2 red onion, diced (approximately 1/2 cup)
• 1 mango, diced (approximately 1 cup)
• 1 – 8 ounce can crushed pineapple, drained
• 1 tablespoon fresh mint, chopped
• Extra virgin olive oil
• Kosher salt

In a shallow dish, combine the juice from 2 of the limes, 4 tablespoons of light coconut milk, and the minced ginger.  Whisk to combine and form a marinade.  Season both of the mahi mahi fillets with salt before placing in the marinade.  Cover and refrigerate for 20-30 minutes.

While the fish marinates, combine the bell pepper, onion, mango, and pineapple in a mixing bowl.  Add the zest and juice from the remaining lime.  Add the mint and the remaining coconut milk, stirring to combine.  Refrigerate until ready to serve.

After the fish has marinated, heat a grill pan over medium heat.  Drizzle with a small amount of olive oil.  Cook the fish for 4-5 minutes on each side (adjusting based on the thickness of the fish).

Serve immediately, topped with the mango salsa.