Mahi-Mahi, the fish so nice they named it twice. I love mahi, it reminds me of Hawaii, which is where I first tried this amazing fish. It’s something I like to cook as often as I can. There’s so much you can do with it. My favourite thing is to grill it and pop fruit salsa over top of it. It’s a simple and classic. Which is the perfect way to cook and serve fish.
I need to start out by saying I did not plan on a long absence from blogging. My internet crashed in a big, bad way. We were without it for close to a week. Which is rough when you work online. So I apologize to those waiting on Rub Week. It’s coming I promise. I’ll share two rubs with you tomorrow, then 1 rub and 1 sauce on Sunday. Again, I apologize. I had no idea I would be stuck without internet for so long. Hopefully it does not happen again. We’re switching companies next month and I could not be happier about that. Hopefully it means more reliable service.
During my down time I managed to clean out closets and do lots of work around the house. It’s amazing how your house goes to hell in a hand-basket when you work long hours. I did laundry and even washed walls. It was glorious. Yet I’m so glad it came to an end when the internet came back on. I was starting to go a little stir crazy here without it.
On the weekend, while I was cleaning out the closets, I got a call from hubs. He had driven our daughter to the city for something. After he dropped her off I got a phone call from him saying “um, I’m sitting outside a yard sale”. I thought to myself, “okay, who is this”. Hubs doesn’t usually call with weird cryptic messages. I asked him “what the hell are you talking about”? He filled me in by telling me he had driven by a place that was selling a smoker. I was impressed for lots of reasons. He was obviously paying attention when I mentioned I wanted a smoker, he remember that conversation about the smoker, he knew what a smoker was, and he actually took the time to call me to tell me he had a visual on one. I told him to go scope it out. He called me back saying it was a Kingsford Smoker and he managed to talk her down on the price. I asked him if he was sure it was, in fact, a smoker. He assured me it was. He brought it home and I was impressed he managed to get it for a good price. It was not what I had in mind when he said “smoker”. It’s more of a grill, barrel style with a chimney. So it’s okay to smoke in but not what I was picturing when he mentioned the word smoker. We cleaned that bad boy up and it’s set to get its first fire this weekend. I’m so excited to take it for a test drive. There will be fire, there will be smoke, and there will be pictures I promise you.
So even though I had some unwanted down time this past week it turned out pretty well. I have a clean house, a bunch of small projects finished up and a new charcoal grill I can smoke my ass off with. All in all a pretty good week, with lots of great grub. Like Mahi-Mahi on the grill. You’re going to love this one.
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Grilled Mahi-Mahi with Peach and Pink Grapefruit Salsa
Ingredients
- 4 or 5 fillets of Mahi-Mahi skinless
For the Marinade:
- 1/4 cup grapefruit juice
- 1/4 lemon juice
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- Salt and Pepper to taste
For the Peach and Pink Grapefruit Salsa:
- 2 peaches pitted, sliced and cubed
- 1 pink grapefruit divided, one half will get sectioned and cut up into the salsa, the other half will get juiced into the salsa
- 1 shallot diced
- Salt and Pepper to taste
- Cilantro or Mint for taste or just as a garnish
Instructions
For the Marinade:
-
Mix your marinade in a bowl. Whisk it really well.
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In a shallow dish place the fillets, then pour the marinade over top of the fish. Swish it around a bit. Then cover the dish and set in the fridge for about an hour, no more than two.
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While the fish is marinating you can make your salsa.
For the Peach and Pink Grapefruit Salsa:
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Cut up all peaches and chop them into small chunks. I leave the skins on because I like the look of it, and I also love the nutrients in the skin.
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Section half your grapefruit, then cut or tear the sections into smaller pieces.
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Dice your shallot.
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Now mix all of those things in a serving bowl, give it a good stir, then squeeze the other half of the grapefruit over top. Mix again.
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Add the salt and pepper to taste. I don't use pepper, I don't like the taste of it. Mix the ingredients well. Cover and pop in the fridge till ready to use. Remember not to make this too far in advance. The grapefruit juice will break down the fruit too much. It's best to make that day.
Cooking the Mahi-Mahi:
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Now remove the mahi-mahi from the fridge. Drain off the marinade.
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Preheat your grill and allow the fish to set on the counter to warm up a bit while the grill preheats.
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You can pour some olive oil over your fish, or spray it with non stick spray.
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Pop those pieces of mahi-mahi on the grill over medium heat and close the lid. Allow to cook for about 3 to 4 minutes.
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Lift the lid, flip the fish over, pop the lid back down, and cook for about 3 to 4 minutes on that side.
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Remove from the grill.
Putting it all together:
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Now plate each fillet and then spoon over the salsa. Add fresh cilantro or mint at this point. Any sooner and it will overpower the dish.
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Enjoy with a big old summery bbq smile!
Recipe Notes
I used Alaea Salt for this dish. It's Hawaiian Sea Salt and it's wonderful. You can use regular sea salt if you don't have access to Alaea.
You can use plain Peach Salsa if you like. Or you could swap out the peaches for mango. Use your imagination.
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Grill Tip:
Seasoning your grill grates is wicked important for dishes like this. If your grates are not seasoned well this fish will stick. In order to properly season your grill grates you need to occasionally spray them down with non stick spray and allow it to cook into the grates a couple of times. Every so often I give my grates a wicked good cleaning. Then I spray my grates really well with non stick spray. I pop them back on my grill and fire it up for about 10 minutes. I allow it to cool, then I repeat the process. It’s the same principle as seasoning a cast iron pan. A well seasoned grate goes a long way to keeping food from sticking. So remember that. And always rub extra oil on your grates each and every time you cook on the grill.
Hope you enjoyed today’s tip!
What’s your favourite type of fish to grill?
Mine is a toss up between mahi-mahi and halibut. I tend to favour halibut and haddock for some reason. I love almost all fish varieties but I have a few tried and true faves. I think the only fish I’m not a fan of is tuna. No idea why not.
Thank you for spending some time with me today!
Now go hit up your fish monger and ask him for a gorgeous piece of mahi-mahi. You won’t be sorry!
Now be confident and get your grill on!
Kim xx
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Laura says
August 31, 2013 at 9:42 pmYum love the fish. I cannot eat grapefruit (cholesterol meds) but I could make some subs. Love fruit and fish.
That’s horrible about your internet! I would go out of mind! And invade my husband’s office a lot lol. Glad it is back on!
Kim says
September 10, 2013 at 1:53 pmI know someone else who says that too. Is it all citrus Laura, or just grapefruit specifically?
I love fish, I grew up with a dad who loved to fish so I just have such a fondness for it. I need to find some good bass and grill. And trout.
It’s an endless saga with our internet. Luckily we’ll be switching companies and hopefully that should improve things.
Laura says
September 11, 2013 at 12:46 amIt is just grapefruit. I have no idea why it interacts with so many meds. I would be VERY upset if it was a problem with all citrus! Citrus is my favorite fruit, I will take citrus season over stone fruits, berries, etc any day!
Krista @ joyfulhealthyeats says
September 5, 2013 at 8:29 pmKim, you are speaking my language girl! That is grill! Loving this recipe and the unique salsa with grapefruit. Pinned this one and definitely giving it a try. Thanks for sharing at Show Stopper Saturdays. Can’t wait to find more awesome recipes! 🙂
Kim says
September 10, 2013 at 1:55 pmThanks Krista. I love this recipe so much. It’s cool that food can be pretty and delicious. It’s too bad ribs couldn’t be this pretty, lol.
I am so happy I shared at the party. It’s fun to meet new bloggers. Thanks so much for stopping by.
Kirsten says
December 1, 2013 at 3:58 pmKim,
Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!