Mahi Mahi is a delicious, mild tasting fish that pairs beautifully with citrus. With firm flesh and a thick skin, it holds up well on the grill and can also be baked. If possible, buy fresh caught (not frozen) and cook it the same day. The meat should be pinkish with darker meat running through the middle. The skin should be bright and shiny. Use a grill pan for indoor cooking as I did here, or grill outdoors during the summer months. The marinade helps develop the grill lines and ensures that the fish will be moist every time. Try this recipe, you will not be disappointed!
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- 1 lb. Mahi Mahi cut into 4 pieces
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 2 tbsp. orange juice
- 1 tsp. maple garlic seasoning
- salt and pepper
- fresh orange slices
- Italian parsley for garnish
Whisk together the olive oil, lemon juice, orange juice and seasoning in a small bowl. Place the fish in a non-reactive baking dish and spoon on 2 tbsp. of the marinade. Season with salt and pepper.
Cover and leave at room temperature for 1/2 hour, turning the fish after 15 minutes.
Heat the grill pan over medium and mist with cooking spray. Add the fish skin side up, drizzle with 2 tbsp. more marinade. Add orange slices to the pan.
Cook for 5 minutes over medium heat, then turn the fish and orange slices over and cook 5 more minutes. Drizzle with remaining 2 tbsp. marinade.
Garnish with Italian parsley.
Arrange on a serving dish and top each piece with a slice of grilled orange.
Dinner is served, with a side of broccoli and garlic mashed potato.
Notes ♪♫ Fish can easily become dried out on the grill. To avoid this be sure to marinate, keep heat on medium to medium low and don’t overcook!