aste.
Prepare a grill for moderately high heat.
While
chopped red onion and cook for 4 minutes. In a small
Season mahi mahi lightly with adobo seasoning and
arinade ingredients; blend well. Place mahi mahi fillets in resealable plastic food
Cut the mahi mahi into 4 serving size portions.<
ry with paper towels. Cut fish into 4 serving size pieces
>TIPS for preparing the mahi prior to cooking: Prepare the fish by
s fennel cooks, season the fish and place on grill (or
Combine everything except the coconut oil & fish in a bowl stir.
Saute mahi mahi in coconut oil for 3 minutes.
Add rest of ingredients and cook over medium flame until mahi mahi soft. (I found that the mango cooked more slowly than the fish and left it in the pan an extra 2 minutes then poured over the fish.).
Served with panfried rosemary/garlic potatoes and carmalized onions.
Zesty Basil Butter:
Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.
Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates.
Spoon the warm basil butter over the fish and serve.
For the fish: Cut mahi mahi (or fish of your choice) into small
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.
he fish chunks in the steamer, cover and steam for 5 to
Cover and chill.).
FOR SAUCE: Blend all ingredients
Combine tomatoes, lime juice, 1 Tbsp olive oil, parsley, garlic, and hot sauce in a small bowl and refrigerate for 2-12 hours.
Preheat the grill to medium. Rinse fish then pat dry. Cut into serving size pieces if necessary.
Brush fish with remaining 1 Tbsp of olive oil.
Grill fish 7-9 minutes or until fish flakes with a fork.
Top with tomatoe mixture and serve.
Rinse the fish under cold running water and
Fish: Preheat grill pan to over
Add the spinach and toss for 2-3 minutes longer until
For beans.
Add 1 tablespoon
he butter into the risotto for more flavor and creaminess. Set