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:
- Soak Cedar plank in hot water for at least 15 minutes.
- Combine seasonings for rub and add juice of half a blood orange. Cut the remaining blood oranges into slices.
- 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.
- In the meantime, combine ingredients for citrus salsa.
- Keep a spray bottle of water handy, in case of flare-ups.
- Top with citrus salsa and serve.
- Enjoy!
Used in this Recipe:
