Best 3 Grilled Mahimahi Recipes
Embark on a culinary journey with our tantalizing grilled mahimahi recipes, a symphony of flavors that will tantalize your taste buds and leave you craving more. Discover the art of perfectly grilling mahimahi, a versatile fish renowned for its delicate texture and mild, slightly sweet flavor.
These recipes showcase a diverse range of culinary techniques and flavor profiles, ensuring that every palate finds its perfect match. From the zesty and aromatic Grilled Mahimahi with Lemon and Herbs, to the spicy and bold Grilled Mahimahi with Caribbean Jerk Seasoning, each recipe promises a unique taste experience.
Indulge in the Mediterranean-inspired Grilled Mahimahi with Salsa Verde, where fresh herbs and capers dance together in a vibrant sauce, elevating the delicate fish to new heights of flavor. For a smoky and savory delight, try the Grilled Mahimahi with Chipotle Butter, where the rich and spicy butter seeps into every nook and cranny of the fish, creating a taste sensation that lingers.
If you prefer a classic approach, the Grilled Mahimahi with Lemon Butter Sauce offers a timeless combination of citrusy brightness and buttery richness, while the Grilled Mahimahi with Tropical Fruit Salsa adds a burst of sweetness and freshness to the table.
No matter your taste preferences, our grilled mahimahi recipes are sure to satisfy your cravings. So gather your ingredients, fire up the grill, and prepare to embark on a culinary adventure that will leave your taste buds singing.
GRILLED MAHIMAHI
You can use other types of firm, white-fleshed fish, or even shrimp or chicken for this grilled dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
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 MAHIMAHI WITH TAMARIND GLAZE
Provided by Gina Marie Miraglia Eriquez
Categories Fish Quick & Easy Lime Summer Grill/Barbecue Soy Sauce Gourmet
Yield Makes 10 main-course servings
Number Of Ingredients 9
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 MAHIMAHI WITH PINEAPPLE SAMBAL
Steps:
- Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes. Add chiles and pineapple, then sauté over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes. Add fish sauce, sugar, and salt and sauté sambal, stirring, 30 seconds. Cool to room temperature, then stir in cilantro.
- While sambal is cooling, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Brush fish all over with remaining tablespoon oil, then season with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, 4 to 5 minutes. Turn fish over and grill until just cooked through, 4 to 5 minutes more. Serve fish with sambal.
Tips:
- Choose the freshest mahi-mahi available. Look for fish that is firm to the touch and has clear eyes. Avoid fish that is slimy or has a strong odor.
- Use a marinade to infuse the mahi-mahi with flavor. There are many different marinade recipes available, so choose one that suits your taste. Be sure to marinate the fish for at least 30 minutes, or up to overnight.
- Grill the mahi-mahi over medium-high heat. This will help to sear the fish and prevent it from sticking to the grill. Cook the fish for 4-5 minutes per side, or until it is cooked through.
- Serve the mahi-mahi with your favorite sides. Grilled mahi-mahi pairs well with rice, vegetables, or salad.
Conclusion:
Grilled mahi-mahi is a delicious and healthy meal that is easy to make. By following these tips, you can ensure that your grilled mahi-mahi is cooked perfectly and full of flavor. So next time you are looking for a quick and easy weeknight meal, give grilled mahi-mahi a try.
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