Carolina Kitchen.....Grilled Mahi-Mahi

Carolina Kitchen…..Grilled Mahi-Mahi

Grilled Mahi-Mahi with Fresh Mango Salsa

Mahi-mahi’s firm, sweet flesh and beautiful color make it one of the most versatile offshore catches in Carolina waters.

Ingredients

2 pounds mahi-mahi fillets
1 mango, diced
0.5 red onion, finely diced
1 jalapeño, seeded and minced
2 lime, juiced
0.3 cups fresh cilantro, chopped
2 tablespoons olive oil
1 teaspoons cumin
1 teaspoons smoked paprika
1 teaspoons garlic powder
1 teaspoons salt
0.5 teaspoons black pepper

Steps

Make the mango salsa: Combine 1 mango, diced, 0.5 red onion, finely diced, 1 jalapeño, seeded and minced, 2 lime, juiced, and 0.3 cups fresh cilantro, chopped in a bowl. Season with a pinch of salt. Refrigerate while you prepare the fish — the flavors develop as it sits.

Season the mahi: Mix 1 teaspoons cumin, 1 teaspoons smoked paprika, 1 teaspoons garlic powder, 1 teaspoons salt, and 0.5 teaspoons black pepper. Brush 2 pounds mahi-mahi fillets with 2 tablespoons olive oil and coat evenly with the spice mixture on both sides.

Heat the grill: Heat grill or cast iron to medium-high. Mahi’s firm flesh handles heat well — aim for 400°F at the cooking surface.

Grill the mahi: Cook fillets 8 minutes per side. Mahi is done when it flakes cleanly and loses its translucency throughout. It holds together well on the grill unlike more delicate fish.

Plate and serve: Plate immediately and top generously with the chilled mango salsa. The temperature contrast between hot fish and cold salsa is part of the dish.

Notes

Mahi holds up well to bold seasoning and high heat. The mango salsa can be made up to 4 hours ahead and refrigerated. For a simpler preparation, mahi is equally excellent with just olive oil, salt, pepper, and lemon — the fish is flavorful enough to stand alone.

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