Teriyaki Stir-Grilled Mahi-Mahi With Island Salsa

• 1 12 lbs mahi mahi fillets, cubed
• 34 cup teriyaki sauce
• 1 tablespoon dry sherry
• 2 garlic cloves
• 1 papaya, peeled and diced
• 1 mango, peeled and diced
• 1 grapefruit, peeled and chopped
• 1 orange, peeled and chopped
• 12 red onion, diced
• 12 green pepper, diced
• 12 jalapeno pepper, seeded and minced
• 14 cup finely chopped cilantro
• 14 cup finely chopped fresh mint leaves
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon red pepper flakes

1. For salsa: add all ingredients together in a bowl; taste and see if you want to add salt (this is one of the few things I don't add salt to).
2. Refrigerate for 1 hour.
3. Put cubed fish in a heavy-duty zip-lock plastic bag; add the teriyaki, sherry, and garlic.
4. Seal bag and shake to coat fish.
5. Marinate for 30 minutes.
6. Pour fish into a wok made for the grill and let drain over the sink.
7. Place wok on grill over hot coals; stir grill for 7-8 minutes, tossing with wooden utensils (I use wooden spoons).
8. Can close the grill lid for 2-3 minutes to heat thoroughly.
9. Fish is done when they are easily flaked with a fork.
10. Serve with salsa.

mahi, teriyaki sauce, sherry, garlic, papaya, mango, orange, red onion, green pepper, pepper, cilantro, mint, lime juice, lemon juice, red pepper

Taken from www.food.com/recipe/teriyaki-stir-grilled-mahi-mahi-with-island-salsa-56874 (may not work)