YIELD: 12 servings 6 garlic cloves, minced6 chipotle chilies in adobo, seeded and chopped1½ tsps. adobo sauce2 lemons, juiced1½ tsps. cumin24 oz. yogurt, strained6 ripe mangos, diced (about 4½ cups)1½ cups thinly sliced scallions (white and light green parts only)1 cup fresh cilantro leaves, chopped3 Tbsps. fresh orange juice3 ripe avocados, diced3 Tbsps. chili powderCoarse salt and freshly ground black pepper, to tasteOlive oil, as needed3 lbs. mahi mahi or other firm white fish, 1½" ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.