Ed Rivas’ Mahi-Mahi Recipe Video

Summary

Prepration Time10 MinutesCooking Time6 Minutes

Difficulty LevelVery EasyHealth IndexAverage

Servings6CuisineAmerican

CourseMain DishMain IngredientFish

Barbecuing, Grilling And Smoking | American Cuisine

Recipe Story

Stephen Linn goes track side with the man who feeds the drivers and crews to learn one of Ed Rivas’ favorites.

Ingredients

6 mahi mahi fillets

¼ cup chopped cilantro

¼ cup pineapple juice

2 ½ tablespoons olive oil, divided

1 tablespoon honey

3 cloves garlic, minced

1 teaspoon cayenne pepper

1 can pineapple slices

½ stick of butter

Salt and pepper to taste

How to make Ed Rivas’ Mahi-Mahi

In a bowl combine the cilantro, pineapple juice, olive oil, honey, garlic, and cayenne pepper and mix well. Pour marinade into a zip-top bag and add the fillets. Marinate in the refrigerator or cooler for 2 hours, up to overnight.

Preheat grill to high heat.

Place fish on grill and top with a pad of butter. Cook for 5–6 minutes until done.

Serves 6

Comments

Comments: 4 | Add a Comment

The Tortilla Guy says :

Looks Good-

The Tortilla Guy

Posted on: 27 September 2007 - 11:33pm

shantihhh says :

Try fresh pineapple slices and sprinkle with a little sugar-they caramelize-oh YUM! I can't eat raw pineapple so grilling is perfect.

BTW-you're back in Chris Schlesingers neighbourhood, well sort of. He is in Cambridge. East Coast Grill is like my favourite spot on the East Coast- love his pulled pork.

Do you have a pulled pork recipe????? Love that suff. We usually smoke it for 5 hours, but always looking for new rubs to try.

Posted on: 27 September 2007 - 11:25pm

stephenlinn says :

That's exactly what I do with the pineapples in the can - brush the pineapple slices on both sides with some olive oil and season with salt and pepper to taste. It just takes a minute or two on each side for them to be ready to accompany the fish. Stephen

Posted on: 27 September 2007 - 11:08pm