Saturday, June 29, 2013

Grilled Teriyaki Mahi Mahi


One of the things I love most about cooking is the memories food can spark. When a delicious homemade meal takes you to another time and place, it's like time traveling without the whole time machine thing.


This Grilled Teriyaki Mahi Mahi takes me somewhere tropical. A warm beach with a lovely summer breeze and a cold beer. We all need a "staycation" once in a while, so why not let our food allow our minds travel?!


I made my own Teriyaki sauce, which I think is a great idea because you know exactly what's going into the sauce and you can control the salt content. This is a super simple marinade and odds are you have most of these ingredients in your fridge.

Start by whisking together soy sauce, balsamic vinegar, lime juice, hoison sauce and brown sugar in a small saucepan. This mixture gets brought to a boil then simmers until thickened. Set aside to cool or store in an airtight container in the refrigerator overnight.


Let's talk about the fish. Mahi Mahi can be hard to come by fresh, but if you can find a frozen filet that says "frozen once" this is a great alternative. "Frozen once" means the fish was caught by fishermen and frozen on the boat and has not yet been defrosted and re-frozen. Don't be ashamed. Frozen fish can be a good and cheaper alternative, just be sure you're getting the good stuff!

Get a grill pan nice and hot and generously grease with canola oil. Place the fish on the pan, but away from direct heat. Brush the top generously with the marinade.


Flip the fish and repeat the basting. Then do this once more on each side. So easy and so quick!


I served my Mahi Mahi alongside steamed edamame beans and garnished it with fresh scallions. The fish is flaky and tender, and the Mahi Mahi stands up well against the strong flavors in the teriyaki marinade. I just gobbled this meal up!


You could use this marinade with salmon, chicken, or steak tips if they are more readily accessible than Mahi Mahi. It is salty and rich and full of flavor. Perfect for grilling season!
Here's what you need for Grilled Teriyaki Mahi Mahi (Print Recipe!)

1/4 cup low sodium soy sauce
Juice of 1 lime
2 heaping tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons hoison sauce
4 4-oz or 2 8-oz filets of Mahi Mahi (fresh or frozen)
Salt and pepper to taste
Scallions, for garnish

Here's what you do

Whisk together the soy sauce, lime juice, brown sugar, vinegar, and hoison sauce in a small saucepan until the sugar is dissolved. Bring to a boil over medium heat. Season with cracked black pepper to taste. Reduce heat to low and simmer for about 10 to 15 minutes until thickened. Set aside to cool completely or store in a mason jar in the fridge overnight.

If using frozen fish, defrost in the fridge overnight. Pat the fish dry with a paper towel and season generously with salt and pepper.

Preheat a grill pan over medium-high heat and coat generously with canola oil. I still had some of my fish stick to the grill. It's hard to grill fish. Don't lose faith! It will still be delicious!

Place the fish filets on the grill and brush the tops with about a tablespoon of the marinade. Grill for 1 to 2 minutes. Carefully flip the filets and brush the tops again with more marinade. Repeat again on both sides, for a total of 4 bastings.

Transfer the Mahi Mahi to a serving dish and garnish with fresh chopped scallions. Enjoy immediately!



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