Mahi is often confused with Ahi. Both Hawaiian names are for two different fish. Ahi is a type of tuna, while Mahi Mahi is the dolphin fish, not to be confused with Flipper, the air-breathing mammal. The Spanish call this fish "Dorado," which translates to dolphin in English. Mahi Mahi schools are found in tropical and sub-tropical waters worldwide. Of the five healthiest fish on the planet, Mahi Mahi ranks third, right behind salmon and herring. Today, we're in for a Caribbean treat. Dimensions of sweet, spice, and tanginess adorn this perfect March Madness meal. Grilled Mahi Mahi on a bed of Coconut Quinoa, topped with a Sassy Mango Tomato Salsa… We're about to dribble up on somethin'. Let’s get busy!

INGREDIENTS – Serves 4

• 1 tbsp olive oil

• 1 tsp liquid aminos

• 1 tsp lemon juice

• 1 tsp garlic powder

• 1 tsp dried oregano

• ½ tsp smoked paprika

• 1 tsp cayenne pepper

• Black pepper to taste

• ½ tsp ground ginger

• 2 tsp lemon zest – salt substitute

• 4 (4-ounce) Mahi Mahi fillets

SALSA

• 1 cup tomato – diced

• ½ cup tomato sauce

• 1 habanero – seeded and chopped

• ½ cup onion – diced

• ¼ cup cilantro – chopped

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp lime juice

• 2 mangos – peeled and chopped

COCONUT QUINOA

• 2 cups quinoa

• 2 cups chicken broth

• 1 tbsp butter

• 14 oz can coconut milk

• 2 tbsp maple syrup

INSTRUCTIONS

Prep the grill and oil, heating it to high.

SALSA

In a medium bowl, mix tomatoes, tomato sauce, mango, onions, habanero, cilantro, cumin, garlic powder, and lime juice. Set aside.

COCONUT QUINOA

In a medium saucepan, bring quinoa, chicken broth, and butter to a boil over high heat. Reduce to medium-low, cover, and simmer until the liquid is absorbed, about 20 minutes. Stir in coconut milk and maple syrup, and simmer uncovered until the quinoa has absorbed most of the coconut milk.

Meanwhile...

In a small bowl, combine garlic powder, oregano, ginger, smoked paprika, lemon zest, black pepper, and cayenne pepper. Whisk in olive oil to make a paste.

Brush the paste on one side of each fillet. Place the paste side down on the grill and cook for 3-4 minutes. At the 2-minute mark, change the angle of the fillets to create grill marks. Turn the fillets over and cook the other side for 3-4 minutes.

To serve, mound the coconut quinoa onto plates, top each with a Mahi Mahi fillet, and spoon the mango salsa over the top. Serve immediately...

Enjoy!