Grilled Mahi Mahi With Mojo Food

MOJO MAHI MAHI WITH TOASTED QUINOA

Steps:

• For the mojo: Place the lime juice and zest, orange juice and zest, olive oil, oregano, shallots, cumin, capers, garlic, cilantro, 1 tablespoon salt and 1 tablespoon pepper in a blender and puree until smooth. Put half aside for serving as a sauce with the finished fish and the rest in a large plastic resealable bag.
• For the mojo mahi-mahi: Add the mahi-mahi fillets to the bag with the mojo and marinate in the refrigerator for 20 to 25 minutes.
• Set a grill to high and grease well with oil to clean and create a nonstick surface. Remove the fish from the marinade and shake off any excess marinade. Pat the fish dry with paper towels and drizzle liberally with olive oil. Grill until well marked and cooked through, 4 minutes per side. Serve the fish over the Toasted Quinoa and drizzle with the reserved mojo. Garnish with Tomato Mango Cucumber Relish and Grilled Red Cabbage Salad.
• Rinse the quinoa under cold water and drain. Place a large pot over medium-high heat and add the quinoa. Toast until fragrant while swirling it around so it doesn't burn, 2 to 3 minutes. Transfer the quinoa to a plate and set aside. Return the pot to the heat and coat with 2 tablespoons of the olive oil. Add the onion and cook, stirring, until golden and browned on the edges, 7 to 8 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Return the quinoa to the pot and add the broth, wine and 2 cups water. Bring to a boil, then reduce to a simmer and cook until the quinoa has popped open and the liquid has been completely absorbed, 15 to 20 minutes. Fluff with a fork and allow to cool slightly.
• In a large bowl, whisk the lemon zest and juice and remaining 2 tablespoons of olive oil. Season with salt and pepper. Add the fresh basil and sun-dried tomatoes. Just before serving, toss the quinoa with the dressing.
• Toss the olive oil, cilantro, lime juice, cumin, tomatoes, cucumber, mango, shallot, 1/2 tablespoon salt and 1 teaspoon pepper in a mixing bowl and let rest for 20 minutes before serving to allow the flavors to come together.
• Combine the rice vinegar, miso paste, lime juice, sugar, sesame oil, soy sauce, chili flakes, 1/4 teaspoon salt and 1 teaspoon pepper in a large mixing bowl and whisk to emulsify.
• Prepare a grill for medium-high heat. Oil and season the cabbage wedges with salt and pepper. Place the cabbage on the grill and cook until marked on both sides, 2 to 3 minutes per side. While the cabbage is still warm, drizzle it with the white miso dressing so it soaks it up and the flavors marry together. Toss the cabbage with the carrots, scallions and raisins.

GRILLED MAHI MAHI WITH JERK SPICE

Steps:

• Prepare the marinade: Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for 1 week or frozen up to 2 months.)
• For the fish: Season the fish with salt and spoon 2 teaspoons of the jerk marinade on each side. Place into a hot grill or grill pan and turn heat down to medium. After 2 minutes (should be brown) turn over and cook 3 to 5 minutes, until fish is cooked through.

GRILLED MAHI MAHI

Steps:

• Preheat grill for high heat.
• Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
• Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

EASY GRILLED MAHI MAHI

Steps:

• Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
• Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
• Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

GRILLED MAHI MAHI WITH MOJITO MARINADE

Steps:

• In a small bowl or mortar, mash the garlic and salt to form a paste using a fork or a pestal.
• Place the paste in a gallon sized ziptop bag.
• Add the rum, lime juice, mint, cilantro, chiles, oil, honey, zest, and cumin and squeeze to combine.
• When well mixed, add the fish and turn and rub to distribute the marinade evenly over fish.
• Refrigerate for 30 minute.
• Meanwhile heat grill to medium heat.
• Grill for 8-10 min or until fish just begins to flake, turning once and spooning remaining marinade over fish halfway through grilling.

GRILLED MAHI MAHI SANDWICHES

Steps:

• Preheat a grill to medium high. Combine the ketchup, soy sauce, chili-garlic sauce and sesame oil in a small bowl; season with a pinch of salt and set aside. Combine the paprika, brown sugar, garlic powder and cayenne in a small dish; sprinkle and rub all over the fish, then season on both sides with salt and black pepper.
• Toast the buns cut-side down on the grill until lightly marked, 30 seconds to 1 minute; set aside. Add the fish to the grill and cook until lightly charred and just cooked through, 4 to 5 minutes per side.
• Spread a thin layer of mayonnaise on the bottom buns, then spread with some of the ketchup sauce. Top each with a lettuce leaf, some sliced onion, a slice of pineapple and a piece of fish. Generously spread the top buns with more ketchup sauce and place on top of the sandwiches.

GRILLED MAHI MAHI

Steps:

• In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

GRILLED MAHI MAHI

Steps:

• Cut the mahi mahi into 4 serving size portions.
• Brush both sides of the fish with the olive oil.
• Brush both sides of the fish with the lemon juice.
• Sprinkle with Salt and pepper.
• Rub Garlic on the fish.
• To Grill: spray grill rack or grill basket with olive oil cooking spray. Grill fish over med-hot coals for 4-6 minutes per 1/2 inch of thickness, or until the fish flakes easily when tested with a fork. If the fish is more than 1" thick, gently turn it halfway through grilling.
• To Broil: Spray rack of broil pan with olive oil cooking spray. Broil the fish 4 inches from the heat 4-6 minutes per 1/2 inch of thickness, or until the fish flakes easily when tested with a fork. If the fish is more than 1" thick, gently turn it halfway through grilling.
• Top with capers (if using) when serving.

MAHI MAHI IN MOJO SAUCE

Steps:

• 1 preheat the oven to 350 degrees.
• 2-season fish with salt, pepper and lemon, and place in a glass baking dish.
• 3 pour all the other ingredients over the mahi mahi. Cook at 350 for 25 minute.

GRILLED CUMIN-SCENTED MAHI-MAHI

Steps:

• Run your hand lightly over the mahi-mahi fillets and if you feel any little bones sticking up, pull those pin bones out with a tweezer or small pliers.
• Mix the cumin, olive oil, half the lemon juice and salt and pepper to taste in a dish large enough to hold the fish in a single layer. Add the fish, turning it over once to coat both sides, then cover and refrigerate the mahi-mahi for about two hours.
• While the fish is marinating, toast the cumin seeds by tossing in a hot skillet until they give off a rich aroma. Transfer to a small dish and mix with the tomato and remaining lemon juice. Season to taste with cayenne pepper and set aside.
• Preheat a grill.
• Grill the mahi-mahi, turning it once, until the fish is nicely seared and just cooked throughout. Remove it from the grill with a spatula and put on a platter. Sprinkle the fillets with the reserved cumin seed, tomato and lemon juice mixture and serve hot or at room temperature.

GRILLED MAHI MAHI WITH GARLIC SESAME SAUCE

Steps:

• Use a small portion of the sauce mixture to marinate the fish fillets for 1/2 hour.
• Prepare the remaining sauce by adding cornstarch to marinade and bring to a boil until thick, stirring frequently.
• Sear the marinated fish fillets on hot grill for 1 to 2 minutes per side.
• Prepare 4 aluminum "envelopes" by placing 1 fillet on top of layered bell pepper and zucchini.
• Top with garlic, green onion and sesame seeds.
• Salt and pepper to taste.
• Seal package and grill on the bottom side for 5 minutes and on the top side for 3-4 minutes.
• Serving Suggestion: Excellent served over white jasmine rice.

MAHI MAHI WITH ORANGE AND RUM MOJO

Steps:

• To make the spice mix, toast the cumin seeds, coriander seeds and peppercorns in a dry saucepan set over a medium heat. Cook for about 1-2 minutes, until fragrant. Cool slightly before grinding to a powder.
• Mix the ground spices, salt and thyme together and rub over the mahi mahi. Reserve any extra spice mix.
• Drizzle the fish with olive oil and leave to marinate for about 15 minutes.
• To make the mojo, heat the olive oil in a saucepan and add the onion and garlic. Cook for about 3 minutes, until the onion is softened and translucent.
• Stir in any remaining spice mix.
• Add the orange juice, lime juice and rum and bring to the boil. Lower the heat and simmer for 10 minutes.
• Grill the mahi mahi for 3 minutes on each side, until just cooked through.
• Scatter over the orange segments, garnish with fresh cilantro and serve with the mojo sauce.