A tropical summer classic, this mahi mahi recipe is low calorie, low carb, and under 300 calories, but you would swear it wasn't! This grilled-to-perfection mahi mahi topped with mango salsa and sprinkled with toasted coconut will have you begging for more. It's sure to melt in your mouth, and earn a place in your heart as the perfect light summer dish.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Place fish in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together soy sauce, honey, oil, and ginger. Pour marinade over fish in bag; seal bag. Turn to coat fish. Marinate in the refrigerator for 30 minutes, turning fish once or twice.
Meanwhile, for salsa, in a medium bowl combine mango, banana, macadamia nuts, and lime juice. Cover and chill until ready to serve.
Drain fish, discarding marinade. Place fish in a greased grill basket, tucking under any thin edges.
For a charcoal grill, grill fish in basket on the rack of an uncovered grill directly over medium coals until fish begins to flake when tested with a fork, turning basket once halfway through grilling. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in basket on grill rack over heat. Cover and grill as directed.)
Serve fish with salsa. Sprinkle each serving with toasted coconut. If desired, serve with lime wedges.