Saturday, April 2, 2011

Grilled Mahi Mahi with Citrus Butter and Mango Salsa

 The first week of Spring!  Well not really, it was just the first week it felt like we might actually be past winter.  Time to break out the grill.  OH NO!  No gas, then the dog needed to be bathed, then.... So it was finally around dusk that dinner was started, but thankfully it was fairly easy to throw together.

I found Mahi Mahi for an insanely good deal at the grocery store and had mangoes since they are the only fruit that's not citrus or on the Dirty Dozen list and is in season right now.  (It totally goes against my locally grown food philosophy, but I have two fruit loving kids who are growing weary of tangerines out of our CSA box and the oranges from friends' trees.)

Then we had gotten a bunch of cilantro, spinach and green garlic in our CSA box, so combined with the never ending lemons we have and the quinoa in my pantry, I had the perfect side dish simply subbing green garlic for the regular garlic. - recipe here.  Though the asparagus was not from my CSA, it was grown in California, so I justified my purchase since it does fit into the seasonal and marginally local grid.

Use whatever hearty fish is available, wild-caught and reasonably priced - Mahi Mahi, tuna, salmon, etc. Feel free to substitute your favorite seasonal soft fruit for the mango. (Pineapple now, strawberries in Spring, peaches in summer or melons in late summer and early fall.)  You could certainly sub in rice for the quinoa, but quinoa is a complete protein which is double good coupled with the fact that it's a whole grain.

CWYG Stats
Veggie Box - Cilantro, spinach and green garlic

CWYG Items - onions, garlic, parsley, raisins

Grilled Mahi Mahi with Citrus Butter, Mango Salsa and Quinoa Salad

1 stick unsalted butter
1 green onion
1 clove garlic, minced
zest of a large lemon or 2 small lemons
salt and pepper to taste
1 large mango, peeled and finely chopped
1 jalapeno or 2 serranos, finely chopped
handful of cilantro, chopped
1 small shallot minced
juice of lemon or lime
olive oil
4 5-6 oz sturdy fish fillets
Quinoa Salad
asparagus for serving, optional

Mix together the citrus zest, herbs and butter with 1 teaspoon sea salt.  Transfer to plastic wrap and roll up like a toosie roll.  Place in the fridge to firm up.

Mix the mango, jalapeno, cilantro, shallot and lime juice together in a small bowl.

Drizzle the fish with olive oil and sprinkle with sea salt and pepper.  Grill on each side for 5-7 minutes or until flaky.

Place the fish on top of the quinoa and top with a slice of the flavored butter.  Spoon over the salsa and serve with asparagus.

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