Mahi Mahi with Cucumber-Tomato SalseFrom rottman 9 years ago
- 1 lb Mahi Mahi filets shopping list
- 1 heaping tsp McCormick's garlic and extra virgin olive oil shopping list
- extra extra virgin olive oil shopping list
- soy sauce shopping list
- kosher salt shopping list
- Salsa: shopping list
- 1/2 c tomato, chopped shopping list
- 1/2 c cucumber, peeled, seeded, and chopped shopping list
- 1/2 c sweet onion, chopped shopping list
- 1/2 c red bell pepper, chopped shopping list
- 1 tb lime juice shopping list
- 4 tb fresh cilantro, chopped shopping list
- 1 - 2 tsp red pepper flakes shopping list
- salt and pepper to taste shopping list
- cooked white rice shopping list
How to make it
- Thaw the Mahi Mahi, if frozen, in cold water. When thawed, place in a deep bowl. In a small dish, mix the Garlic and oil and a couple of extra dashes of Extra virgin Olive Oil. Add about a Tb or soy sauce. Blend and then pour over the Mahi Mahi. Sprinkle the fish with kosher salt, cover, and place in refrigerator.
- Begin cooking the rice. Usually, 1 part rice to 2 parts water with a tsp salt for each multiple.
- Prepare the Salsa.
- Chop the tomato, cucumber, onion and red bell peppers. Place in a medium sized bowl. add the lime juice, cilantro and pepper flakes. Season to taste with salt and pepper.
- Start the grill.
- When the coals are hot, cover the grill with non-stick aluminum foil. Poke holes in the foil to allow smoke to penetrate through to the fish. Place the Mahi Mahi on the foil and cook covered until the fish turns white and flakes.
- Remove and place each filet over a bed of cooked rice. Smother with Salsa. Enjoy.
- A serving variation is to serve over a bed of chopped lettuce, or a bed of lettuce over rice. No matter what variant you choose, this is a delicious, easy and quick way to end a day.
- Goes well with dark beer.