Grilled Mahi Mahi with Rotini Pasta

photo by roger.karlsson

Serving Size: 4

Ingredients:

1 lb mahi mahi fillets, cut into 1 inch chunks
3 tablespoons unsalted butter
1 large lemon, juiced
1 large white onion, cut into medium chunks
1 red bell pepper, cut into medium chunks Read more

Grilled Rum Mahi Mahi Fillets

Serving Size: 4

Ingredients:
     4 mahi mahi fillets
     1/2 cup rum
     1 lime, juiced
     1 lemon, juice
     1 stick of butter, cut into thin slices
     Sea salt and fresh ground pepper, to taste

Directions:

1. Place fillets in a shallow dish. Pour rum, lime and lemon juice over them and marinate for 1 hour in the refrigerator.
2. Preheat grill.
3. Remove fillets, reserving marinade. Season with salt and pepper.
4. Place fillets on grill over high heat, cover with slices of butter.
5. Pour some of the rum marinade on the fillets. Grill for 4-5 minutes.
6. Gently flip them over, pour more marinade on top. Put the rest of the butter on top. Grill 4-5 minutes longer. Do not overcook!

Lemon Butter Grilled Mahi Mahi

Serving Size: 4

 

Ingredients:
  4 mahi mahi fillets
  2 tablespoons unsalted butter
  1 fresh garlic clove, minced
  sea salt and pepper, to taste
  2 medium lemons, juiced
  ½ cup olive oil
  ¼ cup fresh parsley, finely chopped

 

Directions:

1. Sprinkle fillets with salt and pepper, place in shallow dish.
2. In a medium mixing bowl combine garlic, juice from 1 lemon and olive oil.
3. Pour mixture over fillets, marinate for 30 minutes at room temperature.
4. Place fillets directly over medium hot grill. Brush fillets with marinade. Grill for 4 to 5 minutes on both sides. Remove when fillets are flakey. Do not overcook.
5. In a medium saucepan add butter, juice from 2nd lemon and parsley. When hot pour on top of grilled Mahi Mahi fillets.
6. Serve over steamed rice.

Grilled Mahi Mahi with a Mushroom and Tomato sauce

Serving Size: 4

 

Ingredients:

 4 mahi mahi fillets

1 medium lemon

sea salt and pepper, to taste

4 tablespoons unsalted butter

1 small white onion, finely chopped

1 15 oz. can diced tomatoes, do not drain

1 10 oz. package baby Bella mushrooms, thinly sliced

2 tablespoons fresh parsley, finely chopped

 

Directions:

1. Season fillets with sea salt, pepper and lemon juice.
2. In medium skillet sauté onions in butter until translucent.
3. Stir in tomatoes and mushrooms, simmer for 5 minutes.
4. Meanwhile, over high heat grill mahi mahi fillets. Place on grill for 5 minutes, then turn over to cook 5 additional minutes or depending on thickness of fillets, grill until cooked thoroughly; do not overcook.
5. Pour tomato and mushroom sauce over fillets. Serve atop steamed rice.