July 3, 2015
You know what would make a great taco? This grilled mahi mahi with some avocado-tomatillo relish on top...
¼ cup finely chopped cilantro leaves (you can use parsley, or mint, or basil or a combination of all)
1 teaspoon finely diced shallot
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Combine the cilantro, shallot and lemon zest in a small bowl and season with salt and pepper. Can be made several hours in advance, covered and stored in the refrigerator.
2 lemons, halved
1 tablespoon canola oil
Heat grill to high. Brush cut side of lemons with the oil and place on the grill, cut-side down and grill until golden brown, about 1 minute.
Grilled Mahi Mahi
4 mahi mahi (of you can use red snapper, halibut, cod) fillets, 6 ounces each
3 tablespoons canola oil
Kosher salt and freshly y ground black pepper
Extra virgin olive oil
1. Make sure your grill is very clean!
2. Turn the grill to high, close the cover, and let preheat for at least 15 minutes.
3. Brush the fish on both sides with canola oil and season liberally with salt and pepper. Put the fish on the grill, close the cover and let grill (without touching) for at least 3 minutes. Using a heavy duty fish spatula, check to make sure that a crust has formed and the fish is lightly golden brown and that the fish will release from the grill easily…and flip… Continue cooking on the other side until a crust has formed and the fish will release easily from the grill.
4. Transfer the fish to dinner plates, squeeze grilled lemon over, drizzle with olive oil and sprinkle with some of the gremolata.