Grilled Mahi-Mahi {with mango salsa}

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Charlene sent me a picture of her dinner plate the other night and at that moment (like always) I was wishing to be her next-door neighbor. I don’t remember what we were eating but I know it wasn’t half as exotic as this! =) 

{If I’m really honest, I had to humble myself enough to ask exactly what type of meat that was buried under all the other good stuff!}

All that to say, I can’t wait to give this recipe a try for myself! Looks so amazing. Her family described it as “bursting with flavor!” They grilled it on a cedar plank which adds to the exquisite taste.

Does your menu need some variety? Add this savory fish to your dinner plans!

Note from the cook: This recipe also works great with salmon if you are unable to get the mani-mahi. 

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Grilled Mahi-Mahi {with mango salsa}

  • Time: 1hr prep 10mins cooking
  • Difficulty: easy
  • Print

½ cup aminos (or soy sauce)
3 tbsp toasted sesame oil
1 tsp fresh lime juice
½ tsp honey OR gentle sweet
¼ tsp garlic powder
2 cloves freshly chopped garlic
¼ tsp ground black pepper
2 Mahi-Mahi filets
¼ cup toasted black and white sesame-seeds
*I usually buy the seeds not yet toasted then quickly toast them before use so they don’t go rancid. To toast, heat up a dry skillet or pan on the stovetop and add the seeds. They will toast quickly, so keep an eye on them. If you’re using medium-high heat, they should be done in about a minute or less. Again, keep an eye on them, because once they toast, they burn very quickly!
1.) Whisk all ingredients for marinade in a small bowl. Pat dry your mahi-mahi with paper towels and place in sealable container. Pour marinade over fish, rubbing the spices into the flesh. Save some extra marinade for basting/garnish. Marinate for 1 hr in the refrigerator.
2.) Pre-heat grill or grill-pan on stove-top.
3.) Toast sesame seeds and add half to marinating fish and half to your extra marinade on the side.
4.) Add mahi-mahi to the grill, skin side down. You should get a nice crispy skin this way and I’ve found the fish actually stays juicier, as you’re not drying it out.
5.) Flip after 2-3 minutes. Cook on the other side another 2-3 minutes, until the fish is white and flaky all the way through.
6.) Carefully remove your fillets from the grill and garnish with extra sauce and sesame seeds.

Mango salsa
  • 1/2 cup diced mango
  • 1/4 cup diced tomatoes
    2 tbsp cilantro
    2 tsp fresh lime juice
    Dash sea salt (or till to your liking)
    2 tbsp minced jalapeño (optional)
    6 tbsp onions.
    6 tbsp bell peppers
    Mix together n serve over you fish. I served mine with quinoa and roasted grilled veggies.

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