Grilled Mahi Mahi Recipe With Asian Julienne Vegetables
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This is a recipe that I developed while still in culinary school and still cook from time to time. The julienne vegetables are flavored with ginger and lime and sweetened with a touch of honey. This recipe is very heart healthy and low in fat.
Grilled With Julienne Vegetables
4 (6 - 7 ounce) Mahi Mahi fillets
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
1 tablespoon extra virgin olive oil
pinch of salt and pepper
The Julienne Vegetables
1 cup julienne pea pods
1 cup julienne carrots
1 cup julienne shitaki mushrooms
1/2 cup julienne leeks
1/2 cup julienne yellow squash
1 tablespoon cilantro (minced)
1 tablespoon sesame seed oil
1/2 cup rice vinegar
1 teaspoon minced ginger
1 teaspoon minced garlic
zest and juice from one lime
1 tablespoon honey
black sesame seeds (can be purchased from The EthnicGrocer.com)
Prepare the mahi, season the fish with salt and pepper. Combine the olive oil with the ginger and garlic and rub evenly over the mahi. Place the fish on a preheated and cleaned grill. The grill should be very hot to reduce sticking of the fish.
Prepare the julienne vegetables. Heat a large saute pan over a medium flame and add the sesame oil. Once the oil is hot add the ginger and garlic and saute for 15 seconds, add all the julienne vegetables and saute for 2 minutes stirring often. Once the vegetables begin to soften add the juice and zest of the lime, the rice vinegar, honey and the fresh cilantro.
Cook the fish on the grill for approximately 2 - 3 minutes per side or to an internal temperature of 145 degrees. Think about picking up a cheap thermometer at either Amazon.com or Cooking.com for under 20 bucks. Place the mahi on a serving plate and spoon over the julienne vegetables making sure to include some of the fantastic cooking juices.
Serves 4
Recipe by Brian Johnson
Posted in Seafood & Fish Recipes
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