Sunday, August 8, 2010

Grilled mahi mahi with tropical fruit salsa - week 31 of 52

"What is mahi mahi?" was my first thought when I read this recipe. "Sounds good but I have no idea what it is." I went to my local grocery store and found out it’s a pale pink colour fish with silvery gray skin. Wikipedia tells me it’s a fish found in tropical and sub-tropical waters.

Mahi mahi is often served with some sort of tropical fruit salsa. I've never grilled fish so wanted to try this in the second week of grilling in August.

The fish was easy to find at the grocery store and comes with skin on. After marinating with skin on, I threw the fish on the grill and it didn`t stick (I was nervous about that happening). Make sure the grill is well greased and be patient. Don't try to flip the fish until it's cooked - if you try to flip before it's done, the fish will stick (I know)! The fish turned out really great! The fish is denser and "meatier" than I expected, but excellent.

The fresh tropical salsa is the perfect touch - you can add some heat as well (jalapeno pepper to taste). The cold fresh salsa + mahi mahi + coconut = delciousness! This is definitely a recipe that is a repeat and perfect for the summer!

Bon app├ętit!

Mahi mahi with tropical fruit salsa – recipe adapted from Better Homes and Gardens, New
Grilling Book


Rating (out of 5) ****

4 5-6 ounce fresh or frozen skinless mahi mahi
½ cup soy sauce
2 tablespoons honey
2 teaspoons toasted seasame oil or olive oil
1 teaspoon grated fresh ginger
1 cup fresh pineapple, chopped
1 tablespoon snipped fresh cilantro
1 tablespoon lime juice
¼ cup red onion, chopped
2 tablespoons toasted coconut

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a shallow dish. Combine soy sauce, honey, oil and ginger. Pour over fish; turn fish to coat. Cover; marinate in the refrigerator 30 minutes turning over once.

2. For salsa, in a medium bowl stir together pineapple, cilantro, lime juice and red onion. Cover and chill until ready to serve.

3. Drain fish, discarding marinade. Lightly grease or lightly coat with non-stick cooking spray a grill basket. Place fish in greased grill basket, tucking under any thin edges.

4. For a charcoal grill, grill fish in basket on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes per ½ inch of thickness or until fish flakes easily when tested with a fork, truing basket once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place basket on grill rack over medium heat.

5. Serve fish with salsa. Sprinkle each serving with coconut.

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