Cooking Mahi Mahi can be a challenge, since you don’t want to overpower the flavor with strong spices and ingredients, but you also want to add a certain kick to the recipe. To solve both of those problems, we decided to grill this Mahi Mahi on a Cedar plank (for spicy, fragrant smoke flavor) and pair it with a variety of citrus fruits. It’s sure to become a favorite in your recipe repertoire!

Total Time: 30 minutes
Servings: 2

Ingredients:

  • Cedar Grilling Plank
  • 1 lb. Mahi Mahi
  • 2 Blood Oranges
  • For the Rub (1 tsp. each of the following):
    • Kosher Salt
    • Black Pepper
    • Parsley
    • Cumin
    • Paprika
    • Cayenne Pepper
  • 1 Tbsp. Olive Oil
  • Citrus Salsa
    • 1 Blood Orange, peeled and cut into ½-inch pieces
    • 1 Pink Grapefruit, peeled and cut into ½-inch pieces
    • 1 Jalapeno, finely chopped
    • 1 Shallot, finely chopped
    • Juice of 1 Lime
    • Cilantro, finely chopped
    • Salt & Pepper to Taste

Chef's Tip

For extra smoky flavor,
grill citrus salsa on
a Cedar grilling plank.

Directions:

  1. Soak Cedar plank in hot water for at least 15 minutes.
  2. Combine seasonings for rub and add juice of half a blood orange. Cut the remaining blood oranges into slices.
  3. Gently coat the Mahi Mahi filets with olive oil. Place Mahi Mahi and blood orange slices on plank and add to grill. Cook for 10-12 minutes, or until done.
  4. In the meantime, combine ingredients for citrus salsa.
  5. Keep a spray bottle of water handy, in case of flare-ups.
  6. Top with citrus salsa and serve.
  7. Enjoy!

Used in this Recipe:

Cedar Grilling Planks