© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
This marinated fish adds a dash of Asian spice to the citrusy tastes of Florida. Mahi-mahi, also known as dolphin (the fish, not Flipper), can easily be substituted with another meaty fish such as tuna, swordfish, salmon, halibut or even shrimp. It's great smothered with carmelized onions and anchovy-flavored butter. (Mash anchovies, butter, lemon juice and pepper together.) Serve with a side of roasted potatoes.
¾ cup olive oil
¼ cup soy sauce
1 orange, cut in half
1 lemon, cut in half
1 lime , cut in half
2 bay leaves
12 black peppercorns, toasted and crushed
½ bulb fennel, thinly sliced
½ red onion, thinly sliced
6 cloves garlic, thinly sliced
1-inch length of ginger, peeled and thinly sliced
4 boneless Mahi-Mahi fillets, about 8 ounces each
Pour the olive oil and soy into a large mixing bowl. Squeeze in the juice of the orange , lemon and lime, and toss in the squeezed rinds. Add the remaining ingredients and mix well.
Prepare the grill. When you're about 20 minutes away from dinnertime, put the fish in the marinade and let sit for 10 minutes, turning once or twice. Remove the fish and grill for 4 minutes on the first side and 2 minutes on the other side. Serve.