i had some mahi mahi in the fridge so i went online to look for a recipe. this came from an unexpected source – an appliance company with an extensive recipe library. the ingredients fit within my little one’s allergy restrictions as well as matched our flavor palette.
the mahi mahi i had was thinner than the original recipe but the flavor was just as tasty. in the salsa, i skipped the scallions (because I didn’t have it) , cilantro (not a fan) and jalapeño (to keep it toddler-friendly) and added avocado for extra flavor although i do look forward to making the salsa another time with some of the ingredients i omitted. despite my substitutions, it was a great dish. quick prep, easy to make and lots of flavor.
for a side dish, with the remaining sauce on the grill, i threw in some string beans to soak up the flavor. it was a great pair to the fish and salsa. i can imagine the flavor working well for broccoli or asparagus as well. give it a try!
- ½ cup tamari sauce (gluten free) -or-
½ cup soy sauce
- ½ cup orange juice
- ¼ cup organic tomato paste -or-
¼ cup organic ketchup
- 1 Tablespoon honey
- 1 lime, juice and zest
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- black pepper, fresh ground
- 4 8-ounce Mahi Mahi steaks or fillets, about 1 inch
- 1 tablespoon canola oil, for greasing the grill grates
- 2 cups organic cherry tomatoes, quartered
- 1 14-ounce can black beans, drained and rinsed
- 1 avocado
- 2 large scallions, white and light green parts, thinly sliced *optional
- ¼ cup cilantro, fresh chopped *optional
- 1 large jalapeño, finely chopped *optional
- 2 tablespoons lime juice, about 1 lime
- salt and pepper to taste
- vegetables of choice
add sauce ingredients in a flat mixing bowl and mix well. add the fish fillets and marinate in the refrigerator for 30 – 45 minutes.
while the fish fillet is marinating, toss the salsa ingredients in a medium bowl. add some salt to taste and set aside to let the flavors develop.
oil the grill. lay the fish on the grill for 3 minutes. flip over and grill for 1 – 2 more minutes. serve with the black bean salsa and lime wedges.
resources: Grilled Mahi Mahi with Black Bean Salsa from Fagor America Recipe Library