Char-grilled Mahi Mahi with Chayote and Mango Salad

This is recipe for grilled mahi mahi but you could also substitute tilapia or salmon for the mahi mahi. This recipe has been featured on the menu in the Marketeria (Cardinal Carter Wing, 6th Floor) at St. Michael's Hospital and was generously contributed by Jean-Luc Touchard, the Executive Chef at St. Michael's.

Number of servings: 4


The fish
500 grams mahi mahi (you will cut into steaks)
Tamarind paste, 2 tablespoons
Brown sugar, 2 tablespoons
Fish sauce, 1 tablespoon
Fresh red chili peppers, 1/2 teaspoon
1 wedge of fresh lime
Ground black pepper, 1/2 teaspoon

Green Chayote and Mango Salad
One clove fresh garlic, chopped
One red bell pepper, sliced
One yellow bell pepper, sliced
Brown sugar 1 teaspoon
Black pepper, ground 1/2 teaspoon
One green Chayote, shredded
10 cherry tomatoes, cut in halves
100 grams (3.5oz) sugar snap peas, sliced
Red pepper, julienned 1 whole
Roasted peanut sauce, 2 tablespoons
Fish sauce, 1 teaspoon
Juice of two limes


  1. Cut the mahi mahi into 4 steaks
  2. In a bowl, combine the tamarind with the sugar, chilies, fish sauce and black pepper
  3. Pour this mixture over the tuna and set aside for 1 hour to allow the flavors to meld
  4. For the salad, roughly crush the garlic, chilies, sugar and one quarter of the shredded chayote
  5. Transfer to a bowl, add the lime juice and the fish sauce and stir well
  6. Add all remaining ingredients, including the rest of Chayote, toss well and season to taste
  7. Char-grill the Mahi Mahi steaks medium rare to medium
  8. Remove from the grill and cut into 4 slices
  9. Arrange a pile of salad on each serving plate top with the seared Mahi Mahi
  10. Garnish with the lime wedges and serve