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Grilled Mahi Mahi Recipe
|Tomatoes||1 Cup (16 tbs)|
|Olive oil||4 Tablespoon|
|Garlic||7 Clove (35 gm) (Peeled)|
|Potatoes||1 Cup (16 tbs)|
|Russet potatoes||1 1⁄4 Pound (Peeled)|
|Heavy cream||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Soy sauce||3 Tablespoon|
|Balsamic vinegar||3 Tablespoon|
|Grated ginger||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||2 Teaspoon|
|Mahi mahi fillets||24 Ounce|
|Vegetable oil||1 Tablespoon|
Calories 894 Calories from Fat 473
% Daily Value*
Total Fat 54 g82.5%
Saturated Fat 17.8 g89.2%
Trans Fat 0 g
Cholesterol 82.2 mg
Sodium 782.4 mg32.6%
Total Carbohydrates 60 g20%
Dietary Fiber 5.3 g21%
Sugars 13.9 g
Protein 40 g80.2%
Vitamin A 38.1% Vitamin C 65.8%
Calcium 10% Iron 17.8%
*Based on a 2000 Calorie diet
Spray your grill with some olive oil. Place the fish pieces. Grill for 3-5 minutes on each side basting with the remaining marinade, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
fish, and serve immediately with roasted tomatoes and potato scallops.
To roast tomatoes: Cut a cross into the top of tomatoes and blanch in boiling water for 5 seconds. Drop into ice water to stop cooking.
Peel, quarter and seed tomatoes.
In a saucepan, combine olive oil, fresh herbs, garlic cloves and tomatoes. Cover and slowly roast in a preheated oven at 200° for about 1 hour or until tender. Remove from oven; discard herbs.
Reserve in separate bowls the garlic cloves, tomato petals and olive oil.
For the mashed potatoes: Boil peeled potatoes until fork tender in salted water. Strain and puree in a food mill or use mixer to whip. In the meantime, heat heavy cream add potatoes and garlic from tomato, into the hot cream. Stir with a wooden spoon until well incorporated. Season with salt and pepper and set aside. Set in scallop shaped molds and grill for 15 minutes till browned from top.
Serve fish atop mashed potatoes scallops and roasted tomato petals around plate. Garnish with squid salad.