Grilled Mahi Mahi with Balsamic Tomato Salad
Juicy Grilled Mahi Mahi topped with a hearty balsamic tomato salad. It's an easy and flavorful fish dinner that can be grilled or pan-seared.
Ingredients
- 4mahi mahi fillets
- 3 tablespoonsolive oil
- 3 clovesgarlic, (finely minced)
- 2 teaspoonsdried basil, (or 2 tablespoons chopped fresh basil)
- ½ teaspoonsalt
- ¼ teaspoonfresh ground black pepper
- 2roma tomatoes, (diced)
- 2 tablespoonschopped fresh basil
- ½ tablespoonolive oil
- 1 clovesgarlic, (minced)
- salt and fresh ground black pepper, (to taste)
- fresh grated parmesan
- balsamic glaze, (for topping)
Directions
Grill method
- 1
Preheat an outdoor grill to medium-high heat; about 425˚F to 450˚F.
- 2
Pat dry the fish fillets and set on a plate.
- 3
In a mixing bowl, whisk together the oil, garlic, basil, salt and pepper. Brush fish with the oil mixture.
- 4
Brush grill grates with oil so that the fish doesn’t stick.
- 5
Grill the fish for 4 to 5 minutes per side, or until nice golden grill marks appear and the flesh is set. Don’t overcook or the fish will be dry and rubbery.
- 6
In the meantime, prepare the salad by combining prepared tomatoes, basil, oil, garlic, salt and pepper in a mixing bowl; stir until well incorporated.
- 7
Remove fish from the grill and transfer to a plate. Add some salad over each fish fillet.
- 8
Grate fresh parmesan cheese over the salad and drizzle with balsamic glaze. Serve and enjoy!
Stove top method
- 1
Prepare the fish and tomato salad per the instructions above.
- 2
Heat a nonstick pan or a cast iron skillet over medium-high heat.
- 3
When pan is hot, cover the bottom of the pan with olive oil.
- 4
Add the Mahi Mahi to the pan and cook for 3 to 4 minutes per side, or until set.
- 5
Remove from pan; garnish with prepared tomato salad and serve.