![]() ![]() Do not use the same utensils on cooked food, that previously touched raw meat.Cook to a minimum internal temperature of 145 ☏.Grilled mahi-mahi is best served fresh off the grill. Serve immediately with your favorite sides.If you are grilling mahi-mahi fillets that are thicker than 1 inch, you may need to cook them for a few minutes longer.It should be cooked through but still moist. The marinade gives the fish an amazing flavor but make sure you don’t marinate for longer than 15 to 20 minutes or it will get mushy.This will help to sear the fish and prevent it from sticking to the grates. Make sure your grill is hot before you start cooking.Grilled Rack of Lamb with Easy Herb Marinade.Lemon butter sauce or garlic butter sauce or lemon dill aioli.Smoked baked potatoes or roasted baby potatoes.Arugula burrata salad or strawberry spinach goat cheese salad.Coconut rice or Instant Pot wild blend rice.Grilled Italian sweet peppers or grilled eggplant.Easy to prepare even for impromptu gatherings, it pairs well with a variety of sides, such as: This dinner is perfect for casual dining or entertaining. Side Dishes to Serve with Grilled Mahi Mahi Season the fish with salt and pepper and grill on each side until the fish flakes easily with a fork.This recipe works well on a gas grill or a charcoal grill. Use a paper towel to pat the mahi mahi fillets dry, then place them on the hot grill grates.Prepare the grill while the fish marinates. Here is a brief overview for grilling mahi mahi, but make sure you scroll down to the printable recipe card for all the details. Fresh Mango Salsa complements the lime Mahi Mahi marinade.Make sure you thaw it if you use frozen fillets. You can use frozen or fresh fish fillets. The simple marinade contains garlic cloves, olive oil, cilantro, and fresh lime juice. Scroll down to the printable recipe card for all the details. Here is a list of the ingredients you will need for our grilled mahi mahi. This recipe uses simple ingredients that you might already have on hand. Kid friendly: Grilled Mahi Mahi does not have a fishy flavor, and it’s perfect for even the pickiest eaters.Additionally, it is low in calories and fat, making it an ideal selection for a healthy, balanced diet. Healthy and nutritious: This lean fish is packed with protein and nutrients.Packed with flavor: Mahi Mahi has a mild flavor that is perfect for absorbing the marinade or any other seasonings you want to add.Quick and easy: This recipe is ideal for a busy weeknight since it can be prepared in less than 20 minutes.This recipe for grilling mahi mahi will be one you enjoy making frequently for friends and family. The inside of the mahi mahi cooks quickly, yet remains moist and flaky, retaining all the flavor from the marinade. The high heat of the grill sears the outside of the fish, locking in the moisture and flavor. Grilling is a great way to cook mahi-mahi. The flesh of the mahi-mahi is firm, somewhat like our grilled swordfish or tuna, and can be prepared the same way. We ate a lot of this fish while living in the Philippines, where it is called Dorado. Grilled mahi mahi is great for special weekend dinners or entertaining also. ![]() ![]() Plus, it takes less than 20 minutes to cook – perfect for when you’re in a hurry. This would be great on so many summery dishes – on top of grilled fish, on a salad topped with black beans or shrimp, in tacos, or just scooped up with chips.This mild, delicious fish is great for grilling after marinating in our flavorful marinade. But Jack and I polished this off in one sitting on some tacos. My intention was for this salsa treatment to extend the peaches – they should last a few days longer in the fridge preserved in lime juice. So this time instead of eating all 12 peaches in (practically) one sitting, I chopped up the extras with some of my jalapeño bounty and made this peach salsa. That is until last week they sent me about 10 jalapeños. (I know, it’s rough… my life… they’re really awesome peaches too). So when my bi-weekly Farmhouse Delivery started sending me 12 peaches at a time (for the last 3 bushels in a row) my summer “peach system” was, needless to say, wrecked. I’ll even stagger my peach buying… 2 one day, 2 a few days later, so that every few days (during peach season) I have a manageable amount of peaches to consume on that one day when they’re perfectly ripe. Usually I’m pretty disciplined about buying only a few peaches at a time. ![]()
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