Grilled Mahi Mahi with Citrus Salsa
Foodie Lit
This Grilled Mahi Mahi is so enhanced by the Citrus Salsa that is has become one of my favorite meals. Fish doesn’t take long to grill and is an easy, quick meal to make for a weekday meal or a special weekend dinner with family or friends. Make the Salsa and Quinoa a day or so before and then just throw the fish on the hot grill for less than 10 minutes. The Citrus Salsa is delicious and would go well with other fish, with chicken or grilled vegetables. I used quinoa as a side, although you an use any grain. I added golden raisins, dried cranberries and chopped walnuts to the quinoa to give some added flavor and texture. You can also add a tossed greens salad for a fuller meal. A fabulous combination! Recipe is below.
Main character Paloma Leary is filled with grief after her mother dies. Her hold on reality seems to be tested when she then suffers 3 miscarriages, both losses merging. While Paloma is a bright, capable woman, her sorrow incapacitates her. At the same time, it allows her to explore the intuitive gifts she had tried to push away. But are these gifts or are these psychological issues? Written in a style known as magical realism, the author allows characters to live in the ordinary world while opening the plot to the extraordinary, the magical and the mysterious. And this is what occurs with Paloma.
Grilled Mahi Mahi with Citrus Salsa
Yield: Serves 4
Grilled Mahi Mahi
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon granulated onion
½ teaspoon granulated garlic
¼ teaspoon ground coriander
1 teaspoon lime zest
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon lime juice
Salt
Black pepper
3 tablespoons olive oil, divided
4 (6 ounce) mahi mahi fillets
Citrus Salsa
8 ounces fresh or canned pineapple (drained), finely diced (roughly 1 cup worth)
1 medium orange, peel and white pith removed, diced
¼ red bell pepper, cored and seeded, finely diced (roughly ¼ cup worth)
1 tablespoon jalapeño, membrane and seeds removed, minced
1 tablespoon lime juice
1 teaspoon honey
Pinch salt
2 teaspoon finely chopped parsley
Quinoa
1 cup uncooked quinoa
1/4 cup cranberries
1/2 cup golden raisins
1/4 cup finely chopped walnuts
Salt and Pepper taste
1.Mix paprika, cumin, granulated onion and garlic, coriander, orange juice, lime juice, lime zest, orange zest salt and pepper together in a small bowl. Add olive oil. Stir.
2. Place mahi mahi in a dish with side. Pour marinade over mahi mahi, place in refrigerator and allow to marinate for 20 minutes.
3. Add all salsa ingredients in a bowl and mix together. Cover and set aside in the refrigerator until read to serve.
4. Cook quinoa according to package instructions.When finished cooking, stir in cranberries, raisins and walnuts. Season with salt and pepper.
5. Place a grill pan over medium-high heat on stove. Brush with 1 tablespoon olive oil. and drizzle. Once heated, add the mahi mahi fillets. Grill on first side for about 4-5 minutes depending on thickness of mahi mahi. Gently turn to other side and grill for another 4-5 minutes or until the fish is tender yet flaky on the inside, and cooked through.
5. Remove from grill and place each fish on a plate. Top each grilled mahi mahi fillet with a generous spoonful of the Citrus Salsa.
6. Serve with quinoa.
expandthetable suggestions
Other grains: Instead of quinoa, try rice, couscous or farro.
Other fish: Substitute tilapia, cod, haddock or sea bass for mahi mahi.
Adapted from The Cosy Apron. Ingrid Beer.