The Best Mahi-Mahi

The Best Mahi-Mahi

from foodnetwork.com

With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi’s native tropical waters. You can practically feel the warm breeze off the ocean in every bite!

Ingredients

  • Salsa:
  • Vegetable oil, for brushing
  • One 20-ounce can pineapple rings, drained, juice reserved for the glaze
  • 4 scallions
  • Juice of 2 limes
  • 1/2 teaspoon kosher salt
  • 1/4 cup cilantro leaves, finely chopped
  • 1/4 cup mint leaves, finely chopped
  • Mahi-Mahi:
  • 1 tablespoon soy sauce or tamari
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cloves garlic, smashed
  • 1 scallion, cut lengthwise in thirds
  • One 1-inch piece ginger, peeled and smashed
  • Juice of 1 lime
  • Four 8-ounce filets mahi-mahi
  • Kosher salt and freshly ground black pepper

Directions

  1. 1

    For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.

  2. 2

    Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)

  3. 3

    For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.

  4. 4

    Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.

  5. 5

    Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.