Grilled Mahi Mahi – Katie’s Counter
My girls start school next week so even though we’re only halfway through August and it’s pushing 90 degrees outside, it feels like summer is over. Too soon, too soon! I am dragging my feet on fall jackets, suede booties, pumpkin spice lattes and changing tree leaves. Well, actually, that doesn’t sound all bad. But it doesn’t keep me from soaking up my favorite parts of the summer season and one of those is definitely grilling. My friend Katie has a cooking blog and I couldn’t help but salivate when I stumbled upon her latest post about grilled mahi mahi. There’s nothing more summery than that!
Grilled Mahi Mahi
Summer is the time to grill! I suggest giving fish a try. It is healthy and easy to cook as long as you follow a few rules. Here are a few:
-Make sure your grill is clean so the fish does not stick to it.
-Before placing the fish on the grill, be sure to add vegetable oil to your grill.
-Let fish rest before you serve it. It will continue cooking when it comes off the grill.
-Always buy fish that looks fresh. How do you know if it is? It should not smell “fishy.” Believe it or not but fish looks tired and dull in color after it is past its’ prime. If fish looks vibrant in color and the flesh looks taught and shiny, than it is good to go!
This is a recipe from Eva Longoria and I could not wait to post it. I served it with rice, beans, and fresh pineapple.
1/2 cup soy sauce
1/2 cup orange juice
1/4 cup ketchup
1 tablespoon honey
2 tablespoons lime juice (from about 1 lime)
1 garlic clove, finely minced
1 teaspoon finely chopped fresh basil leaves
1 teaspoon finely chopped fresh oregano leaves
Freshly ground black pepper
4 (7 to 8-ounce) mahi-mahi steaks, about 1-inch thick
Canola or vegetable oil, for greasing the grill grates