Grill season is in full swing! Today we are grilling a Mahi Mahi fillet with vegetables. The Asian inspired marinade is perfect with this dish.
Ingredients: For the marinade, 1/4 cup orange juice, 1 tbsp. toasted sesame oil, 1 tbsp. ponzu sauce, 1/4 tsp. ginger powder, 1 minced garlic clove. 3/4 lb. Mahi Mahi Fillet, fresh or frozen. For the vegetables, we used zucchini, summer squash and baby carrots.
Preparation: Whisk together all of the ingredients except the fish.
Pour all of the marinade into a zip top bag and add the Mahi Mahi fillets.
If your fish is frozen, you can start the marinade on the counter then move it to the refrigerator. For fresh fish, refrigerate immediately. Marinate for 6-8 hours, turning occasionally. While the fish is marinating, boil or steam the baby carrots and set aside. Dice the zucchini and summer squash. Toss the veggies with olive or canola oil, salt and pepper.
When you’re ready to cook, line the grill with aluminum foil and heat on medium high. Spray with cooking spray.
Start the vegetables first, the fish will cook quickly. Lay the Mahi Mahi fillets on the grill, leaving plenty of space between them. Grill for about 4 minutes on each side, turning carefully once or twice. Fish is done when it flakes easily.
The veggies are cooked to crisp tender with a little char.
Tubetini pasta salad was a great side with this meal.
Don’t forget the sangria!
Happy grilling from The Extruded Noodle!