Originally made for Elaine’s birthday, she now refers to this as “the best mahi I’ve ever had”. This was derived from the Rachael Ray recipe linked below.
2 lbs Mahi Mahi
1 Orange
2 Lemons
3Tbps Soy Sauce
1 large Ginger Root
4 Scallions
1 Tbsp Brown Sugar
1 Tbsp Butter
Canola Oil
Salt and Pepper
Marinade
Lets make a marinade! Juice the lemons. Add the soy sauce. Zest about 1/4 of the orange into the marinade. Take about 2 inches of the ginger root, peel it, coarsely chop it and add it in. Add about 1 Tbsp of oil and mix it all up. Cut the fish into 3 or 4 fillets and place them in the marinade. I use a small pyrex pan, but a large ziplock bag would work as well. Let the fish marinade for 30 minutes.
Grill
Preheat the grill (I use my Big Green Egg) and a tray (I use a large veggie tray to help keep the fish from falling through) to around 400*F. Pull the fish out of the marinade (don’t toss it!), apply a quick coat of oil, lightly salt and pepper and place on the grill. I start with the skin side down. Give it about 8 minutes per side.
Sauce
Take that wonderful marinade and strain out the large bits, into a sauce pan. Add the juice from 1/2 of an orange. Bring it to a boil and let it reduce down until it has thicken up (10-15 minutes). While it is still nice and hot, add the brown sugar and butter. Chop the scallions and add to the sauce. Mix everything well. If the fish is still on the grill, take a small portion of this sauce and brush onto the fish as it finishes off on the grill. If you miss it, no big deal, you’ll get it once it hits the plate.
Sides
This goes great with rice and asparagus. See the link below for suggestions on the asparagus.
http://www.foodnetwork.com/recipes/rachael-ray/grilled-mahi-mahi-fillets-and-asparagus-with-orange-and-sesame-recipe2.html
