This is one of my favorite recipes I cook in the Summer and it was the first time I cooked it on the BGE. Mahi is marinated in a soy/sake/ginger/garlic/brown sugar mixture. The homemade salsa has mango, onion, fresh lime juice, fresh mint, and jalapeno. The combo of the fish with the salsa is awesome!
I only have one pic of the final product as I was busy cooking other things (corn on the cobb and brats) for a big get together. The fist was cooked raised direct around 450 degrees dome temp. Awesome Summer dish served with rice and a simple salad with sliced avocado.