Grilled Mahimahi Recipes

GRILLED MAHI MAHI

Steps:

• Preheat grill for high heat.
• Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
• Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

GRILLED MAHI MAHI

Steps:

• In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

EASY GRILLED MAHI MAHI

Steps:

• Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
• Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
• Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

GRILLED MAHI MAHI

Steps:

• With mortar and pestle, mash garlic and salt to form paste; place in a gallon bag.
• Add rum, lime juice, mint, cilantro, peppers, oil, honey, lime peel, cumin, salt and pepper.
• Add fish; turn and rub to distribute marinade evenly.
• Refrigerate for no more than 30 minutes so fish doesn't break down.
• Place fish on grill over medium heat or 4 to 6 inches from coals.
• Grill 8 to 10 minutes or until fish flakes.
• Turn once and spoon remaining marinade over fish halfway through grilling time.

GRILLED MAHIMAHI

Steps:

• Make marinade: Combine olive oil, lime juice, garlic, cumin seeds, pepper, and herbs in a large resealable plastic bag or airtight plastic container. Shake well to combine.
• Add fish, and shake gently to coat well with the marinade. Refrigerate at least 1 hour and up to 4 hours.
• Heat grill or grill pan. Remove fish from marinade, letting excess drip off; grill until it is browned on the outside and cooked through, about 4 minutes per side. Serve hot or at room temperature.

GRILLED MAHI-MAHI SANDWICHES

Steps:

• For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use.
• For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
• For the sandwiches: Preheat the grill to medium-high heat.
• Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides.
• Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.)
• Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula.

GRILLED MAHI-MAHI WITH MOJO

Steps:

• Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve.
• Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner--if it sticks, cook it a bit longer and try again). Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
• Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce.

GRILLED MAHIMAHI WITH TAMARIND GLAZE

Steps:

• Soak tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Pour mixture into a medium-mesh sieve set into a bowl, then force pulp through sieve, discarding seeds and fibers. Add brown sugar, soy sauce, fish sauce, and lime juice, stirring until sugar is dissolved.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Brush fish all over with oil, then sprinkle with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, about 4 minutes. Turn fish over and grill until just cooked through, about 6 minutes more. Brush tamarind sauce all over fish and grill 1 minute.
• Serve with remaining sauce.

GRILLED MAHI MAHI

Steps:

• Cut the mahi mahi into 4 serving size portions.
• Brush both sides of the fish with the olive oil.
• Brush both sides of the fish with the lemon juice.
• Sprinkle with Salt and pepper.
• Rub Garlic on the fish.
• To Grill: spray grill rack or grill basket with olive oil cooking spray. Grill fish over med-hot coals for 4-6 minutes per 1/2 inch of thickness, or until the fish flakes easily when tested with a fork. If the fish is more than 1" thick, gently turn it halfway through grilling.
• To Broil: Spray rack of broil pan with olive oil cooking spray. Broil the fish 4 inches from the heat 4-6 minutes per 1/2 inch of thickness, or until the fish flakes easily when tested with a fork. If the fish is more than 1" thick, gently turn it halfway through grilling.
• Top with capers (if using) when serving.