Name: Fish on a Plank
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cedar plank - 1; Mahi mahi fillets - 6 (5 ounce); Bottled teriyaki sauce - 1 cup; Mangos - peeled, seeded and diced - 2; Red bell pepper, seeded and chopped - ½; Green onions, chopped - 4; Chopped fresh cilantro - 1 tablespoon; Jalapeno pepper, seeded and chopped - 1; Salt and pepper to taste - 1; Garlic powder - ½ teaspoon; Fresh lime juice - 1 teaspoon; Lemon juice - 1 teaspoon; Olive oil - 2 teaspoons; Chipotle seasoning - 1 teaspoon; Red pepper flakes - 1 teaspoon; Hot-pepper sauce - 1 teaspoon

Ingredients for - Fish on a Plank

1. Cedar plank 1

2. Mahi mahi fillets 6 (5 ounce)

3. Bottled teriyaki sauce 1 cup

4. Mangos - peeled, seeded and diced 2

5. Red bell pepper, seeded and chopped ½

6. Green onions, chopped 4

7. Chopped fresh cilantro 1 tablespoon

8. Jalapeno pepper, seeded and chopped 1

9. Salt and pepper to taste 1

10. Garlic powder ½ teaspoon

11. Fresh lime juice 1 teaspoon

12. Lemon juice 1 teaspoon

13. Olive oil 2 teaspoons

14. Chipotle seasoning 1 teaspoon

15. Red pepper flakes 1 teaspoon

16. Hot-pepper sauce 1 teaspoon

How to cook deliciously - Fish on a Plank

1 . Stage

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 blend the flavors.

2 . Stage

Soak the plank in water for at least 2 hours, longer if possible. Place the mahi mahi fillets in a shallow dish and coat with teriyaki sauce. Cover, and marinate for at least 1 hour.

3 . Stage

Prepare a grill for indirect heat. If using charcoal, arrange and light coals under one half of the grill. Sprinkle lemon juice over the fish fillets and season with chipotle seasoning, red pepper flakes and hot pepper sauce. Place the fillets on the plank.

4 . Stage

Place the plank on the grill over direct heat. Cover and cook for 10 minutes. Move the plank with the fish over to indirect heat (the cooler part of the grill), cover and cook for 10 more minutes or until fish can be flaked with a fork. Top fillets with mango salsa and serve hot.