Grilled Mahi Mahi

Name: Grilled Mahi Mahi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters minced fresh cilantro; 59 milliliters minced fresh mint; 2 garlic cloves; 177 milliliters chopped green pepper; 1 Tbsp chopped seeded jalapeno pepper; 1 Tbsp lemon juice; 1 Tbsp lime juice; 1 kgs mahi mahi fillets each); 1 medium mango, peeled and diced; 237 milliliters chopped seeded peeled papaya; 118 milliliters cubed fresh pineapple; 2 Tbsps sherry or pineapple juice; 1 mediums red onion, chopped; 1 teaspoons crushed red pepper flakes; 177 milliliters reduced-sodium teriyaki sauce

The recipe Grilled Mahi Mahi can be made in approximately 30 minutes. This main course has 208 calories, 34g of protein, and 1g of fat per serving. This recipe serves 8. This recipe covers 21% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. Only This recipe from Taste of Home requires papaya, pineapple, pepper flakes, and bell pepper. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Users who liked this recipe also liked Orange Basil Grilled Mahi Mahi With Stir Fried Greens Recipe, Bek's Grilled Mahi Mahi Fillets in Soy Ginger Marinade (Oamc), and Bek's Grilled Mahi Mahi Fillets in Soy Ginger Marinade (Oamc).

Instructions

In a large resealable plastic bag, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Seal bag and turn to coat; refrigerate for 30 minutes.

Ingredients you will need

Pineapple Juice

Teriyaki Sauce

Mahi Mahi

Garlic

Sherry

Equipment you will use

Ziploc Bags

Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving.

Ingredients you will need

Salsa

Equipment you will use

Bowl

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mahi mahi, 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.

Ingredients you will need

Cooking Oil

Mahi Mahi

Marinade

Fish

Equipment you will use

Paper Towels

Grill

Tongs

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

59milliliters

minced fresh cilantro 59milliliters

minced fresh mint 2

garlic cloves 177milliliters

chopped green pepper 1Tbsp

chopped seeded jalapeno pepper 1Tbsp

lemon juice 1Tbsp

lime juice 1kgs

mahi mahi fillets each)1medium

mango, peeled and diced 237milliliters

chopped seeded peeled papaya 118milliliters

cubed fresh pineapple 2Tbsps

sherry or pineapple juice 1mediums

red onion, chopped 1teaspoons

crushed red pepper flakes 177milliliters

reduced-sodium teriyaki sauce

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Mahi Mahi on the menu? Try pairing with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.