Grilled Mahi-Mahi with Mojo

Serves: 2

This was simple to make and tasted great.

Dovetailing Tip: Purchase and set aside an additional 1 1/2 pounds of Mahi Mahi to be used on day 3 in Fish Tacos.

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2 cloves garlic, chopped
2 tablespoons extra-virgin olive oils, plus extra for brushing
1/4 cup freshly squeezed lime juice (about 2 limes)
1/2 teaspoon kosher salt
2 tablespoons chopped fresh cilantro leaves plus 2 sprigs for garnish
5 two - to 6-ounce mahi-mahi fillets
extra-virgin olive oil
kosher salt and freshly ground black pepper
mixed greens, for serving


Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve.

Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner--if it sticks, cook it a bit longer and try again). Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.

Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce.


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