Grilled Mahi Mahi with Summer Herb Sauce
Prep Time
Cooking Mode
4 tbsp Summer Herb Sauce, divided
4 mahi mahi fillets, thawed
2 heirloom tomatoes (red and yellow), diced
⅓ cup diced red onion
¼ cup seeded and finely diced jalapeño pepper
1 tbsp Panache Extra Virgin Olive Oil
1 tbsp lemon juice
½ tsp kosher salt, divided
¼ tsp pepper
¼ cup thinly sliced green onions
4 tbsp Summer Herb Sauce, divided
4 mahi mahi fillets, thawed
2 heirloom tomatoes (red and yellow), diced
⅓ cup diced red onion
¼ cup seeded and finely diced jalapeño pepper
1 tbsp Panache Extra Virgin Olive Oil
1 tbsp lemon juice
½ tsp kosher salt, divided
¼ tsp pepper
¼ cup thinly sliced green onions
Directions
1Drizzle 2 tbsp (30 mL) Summer Herb Sauce over mahi mahi on a large plate. Gently rub sauce all over fish to coat completely. Cover and refrigerate for 2 hr, or overnight.
2Meanwhile, stir tomatoes with onion, jalapeño, oil, lemon juice, ¼ tsp salt, pepper and remaining 2 tbsp (30 mL) Summer Green Sauce in a large bowl. Cover and refrigerate until ready to serve, up to 3 hr.
3Remove the mahi mahi from fridge and let sit at room temperature for 20 to 30 min before grilling.
4Preheat your grill at medium-high heat, 205 to 232°C (400 to 450°F). Clean and oil the grates. Sprinkle the mahi mahi with remaining ¼ tsp salt and grill for 2 min. Rotate 90 degrees to create perfect crosshatch grill marks and cook another 2 min.
5Turn the mahi mahi over and repeat the process, until an instant-read thermometer inserted into thickest part of mahi mahi registers 70°C (158°F). Be mindful of overcooking or the mahi mahi will be tough and dry. Transfer the grilled mahi mahi to a clean plate/platter and let rest for 5 min.
6Serve grilled mahi mahi steaks with heirloom tomato salsa. Sprinkle with green onions.
Tips
1
If marinating fish overnight, prepare salsa 3 hr. before serving.
Disclaimer
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Personal Note
Personal Note
