I am all about the rubs, and this is another recipe that uses a rub rather than marinating. This is a pan-seared recipe, but you could grill it too. Jessica Gavin has a tasty recipe for blackened mahi-mahi. It would also work on the grill, and if you want, you could brush a little olive oil as well. This dish calls for olive oil to be used for pan frying this dish. Mangos chopped up with tomatoes and avocado is just such a winning combination.
Honey and sriracha are always a yummy mix!īring out the mango salsa! One of my favorite weeknight meals is mahi-mahi, with tons of mango salsa. However, this is a pretty quick recipe, and you only have to let the fish marinate for 30 minutes. This Thai recipe gets a little bit of acidity from the white wine. The ground ginger in the blackening spice definitely adds some spice to this rub. This recipe also works quite well with tilapia. Either way, one important aspect of this recipe is making sure you get a good sear on the fish for that additional flavor.Ī good cajun blackened recipe is always a hit with light fish. Another alternative to this recipe is to use Cod instead of the Mahi Mahi. This recipe works just as well on your gas grill as it does pan searing. With fresh garlic, lemons, and parsley, there is a lot to like about this simple Mahi Mahi recipe. With a marinade that is essentially just taco seasoning and oil, the prep time is short, and the flavor of the Mahi Mahi really gets a chance to shine. Who doesn’t love a good fish taco? Such a light and festive meal are great for both weekends and weekdays. While it calls for crushed black pepper, I think freshly ground black pepper will do nicely too. While this recipe doesn’t technically cover the grilled shrimp in the photos, it seems easy to throw them on some kabobs and grill them up to garnish the fish. You can use this lightly grilled fish recipe with almost any other white fish as well. Spiced with a little bit of lemon, paprika, cumin, and cayenne pepper.
This simple grilled dish can meet that need for a nice weekday meal. Sometimes, nothing beats a simple, easy grilled meal. This cream sauce brings in extra umami flavor by having a chicken stock base. However, if you are in the mood for something a bit more substantial, a great way to get there is to add a cream sauce. The target is 140F if you pull it around 130-135 on an instant-read thermometer, it should continue to about 140. As it renders on the grate, it will eventually come off with ease. The fish will stick initially, don’t be tempted to try to flip it too soon.
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