One Simple Mahi-Mahi Fillet

Apologies, readers — this post was supposed to go up last week, but uh, I forgot to write it. So here it is in all it’s glory! — Michelle

One of the first things we cooked on the grill this season was mahi-mahi (Hawaiian for strong-strong) and boy, was it ever delicious. But then again, it’s hard to make something taste terrible when it’s coming off the grill.

We’ve really been on a fish kick lately, especially since we discovered that there’s a whole world outside of tilapia and salmon. Actually, I think we might have mentioned it before, but we are done with tilapia. See ya! You had a nice run.

It's only good fish from here on out.

It's only good fish from here on out.

A quick note about buying fish: unless you are getting your fillets and whatnot directly from a fish monger, who gets a new catch every day, there’s really no point in buying “fresh” fish. Anything that comes in to your local grocery store has been frozen at some point. Might as well avoid the premium pricing (and the potential food poisoning!) and buy it frozen. Unless you’re planning on using it within a matter of hours and don’t have time to defrost. Just saying.

Anyway, mahi-mahi … it’s yet another chicken of the sea. It’s flavor isn’t overpowering and the texture  stands up to just about any cooking method you  can throw at it — poaching, steaming, frying, baking. And of course, grilling.

We kept it really simple with this one, and mixed up a semi-Asian inspired marinade. For two fillets (about 6 ounces each), you’ll need

  • the juice of 1 lime
  • 3 Tbsp. soy sauce
  • 1 1/2 Tbsp. grated ginger
  • 1 Tbsp. canola or vegetable oil
  • plenty of fresh cilantro
  • 1 jalapeno, diced

To start, season both sides of the fillets with salt and pepper. Then combine all the above ingredients in a shallow dish and place the seasoned fillets right in the middle of all that action. Turn the fish a few times to coat, then  just cover and let sit for a few minutes (or until your grill is good to go).

I'm soaking up the flavors.

I'm soaking up the flavors.

To cook, we simply grilled over direct, high heat for about 5 minutes per side. Serve with the side of your choice — we went with our favorite Spanish rice to complement all that cilantro and jalapeno. Mmmmmmmm mmmmm!

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