Have you ever wondered how to grill Mahi … that succulent ocean fish on high-end restaurant menus?
On a recent trip to the Florida Coast (Perdido area), we stumbled across an amazing fresh seafood market. It had everything you’d expect from a market housed in a bare-bones building sitting on the bay; rows of seafood selections, from more unique products like baby squid and frog legs to the most familiar like tilapia.
The place was jam-packed on a weekday, another good sign. You started at the end of the row and, with the assistance of your own personal fish monger, added your selections to a basket before you paid at the front (after, of course, you walk through cases of frozen products, shelved sauces, mixes, a creamery and bakery, with hot, fresh-baked French bread for sale.)
How to grill Mahi the right way
Among some of our items was a few pounds of Mahi filets, which we decided to prepare this weekend.
I had never cooked this fish before, albeit I’ve ordered it many times in restaurants. I wanted to prepare a marinade that would accent the fish flavor instead of overpower it. Turns out that Mahi has a great natural flavor that shines through the marinade, in a good way.
I decided to go with an Asian flavor, which turned out GREAT. I made a cucumber and mango basmati rice dish as a side, which is as simple as it sounds. Cook your basmati rice, add chopped mango, cucumber, cilantro, fresh lime juice, some rice wine vinegar, some sesame oil, and season to taste.
For those wanting to try their own hand at a marinade for Mahi, I would suggest anything with a citrus flavor, especially lime, as the flavor seems to accent the fish very well.
And you don’t have to feel guilty about this one…fresh fish is one of the lightest and healthiest grilling choices you can make. 🙂
Asian Mahi Marinade
Marinade your fillets for 1-4 hours in this tangy, Asian inspired sauce. Pair with rice dish for a full meal.
- 4 Mahi fillets
- 2 tbs olive oil
- 2 tbs freshly grated ginger
- 2 tbs minced garlic
- 2 tbs dry red wine
- 2 tbs honey
- 1 tbs fresh lime juice
- 1/4 cup lite soy sauce
- Dash cayenne pepper (flakes or ground)
- Dash toasted sesame seeds
- Salt and pepper to taste
- Combine all ingredients in large bowl.
- Whisk to combine well. Pour over fillets, turning to coat. Cover and refrigerate 1-4 hours.
- Prepare grill, medium high heat. Spray fish basket with non stick spray. place fillets in basket and grill for 3-4 minutes on each side.