Cedar Wrapped Mahi-Mahi with Mango and Red Peppers

Folks have been using cedar planks to impart a smoky flavor to fish for years. Cedar papers allow you to steam a dish to perfection on the grill while a subtle smoky flavor is infused.

1/4 cup orange juice

3 tablespoons freshly squeezed lime juice

2 tablespoons olive oil

4 4- to 6-ounce mahi-mahi fillets, cut into 1-inch-thick slices

Vegetable oil, for the grates

4 cedar papers with cotton strings, soaked in water for 10 minutes

Kosher salt and freshly ground black pepper

2 mangos, pitted, peeled, and thinly sliced

1/4 cup thinly sliced red bell peppers

1/4 cup thinly sliced red onions

1 fresh jalapeño, thinly sliced

In a small bowl whisk together the orange juice, lime juice, and olive oil until well combined. Place the mahi-mahi in a shallow nonreactive dish large enough to hold the fish in a single layer, and pour the marinade over the fish. Marinate for 10 minutes.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the soaked cedar papers on a work surface.

Remove the fish from marinade, shake off the excess, and discard the marinade. Place 1/4 of the fish in the center of a soaked paper parallel to the grain of the wood. Season with the salt and pepper to taste. Repeat with the 3 remaining papers. Top with the mangos, red bell peppers, red onions, and jalapeno slices. Fold the edges of each paper over the fish and tie with a cotton string.

Place the packets directly on the grill. Close the lid and cook, turning once, until medium, 4 to 5 minutes per side. To serve, place packets on dinner plates and allow your guests to unwrap.

Serves 4.

Cooking Tip: Since cedar papers are made from wood, they will burn if they are not soaked in a liquid for at least 10 minutes prior to grilling. The soaked papers add both moisture and a smoky cedar flavor to the dish. To add an extra depth of flavor, soak the cedar papers in orange juice, wine, or bourbon. Unfortunately, cedar papers can only be used once.

Suggested Side: Grilled Asparagus