This is a good post to end the grilling season since this mahi was one of the juiciest, most flavorful pieces of fish that ever came off my grill. Since we just got our first snow in Boston (end of October -- can you believe it?!), I probably won't get to grill much longer.This dish is all about the marinade. Grating the ginger and garlic on the Microplane grater helps them get integrated into the liquids of the marinade and intensifies mahi's flavor.
Fish Substitutions: Swordfish, Marlin, Grouper, Striped Bass, Halibut
Serves 4
1 1/2 inches ginger, peeled
1 garlic clove
2 Tbsp soy sauce
1 Tbsp maple syrup (or honey)
1 Tbsp sesame seed oil
3 Tbsp canola oil
1/2 tsp kosher salt
1/4 tsp black pepper
4 Mahi fillets without skin (6-8 oz each)
- Grate ginger and garlic using Microplane (or some other very fine) grater. In a non-reactive container, that is just large enough to fit fish fillets, combine all ingredients (except fish) and mix well.
- Place fish fillets into the marinade and turn to coat. Cover and refrigerate 30 minutes - 2 hours.
- Preheat the grill to high.
- Pick up a wad of paper towel with tongs, dip it into oil, and brush the grill rack.
- Place the fish on the grill and cover. Cook for 3 minutes without disturbing. Turn the grill down to medium. Flip fillets over, cover the grill, and cook for additional 3 minutes per inch of thickness.
- To test for doneness, separate the flakes with a fork and peek inside. Fish is done when a trace of translucency remains in the center.
- Serve over mixed greens topped with your favorite dressing.
2 comments:
I made this mahi mahi this evening (broiled not grilled, sugar instead of maple syrup, white instead of black pepper, peanut instead of canola oil, and a little bit of Shaoxing wine thrown in). It was really good. Thanks for the idea.
Hi mzn,
Glad you liked the mahi. This recipe is really flexible and you can substitute whatever you have on hand as long as you get some sweet, spicy, salty and oily ingredients in there.
Cheers,
-Helen
Post a Comment