Grilled Mahi Mahi with Balsamic Tomato Salad
Juicy Grilled Mahi Mahi topped with a hearty balsamic tomato salad. It's an easy and flavorful fish dinner that can be grilled or pan-seared.
Servings: 4
Ingredients
For the Fish
- 4 Mahi Mahi Fillets
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 2 teaspoons dried basil, or 2 tablespoons chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
For the Salad
- 2 roma tomatoes, diced
- 2 tablespoons chopped fresh basil
- ½ tablespoon olive oil
- 1 cloves garlic, minced
- salt and fresh ground black pepper, to taste
- fresh grated parmesan
- Balsamic glaze, for topping
Instructions
Grill Method
- Preheat an outdoor grill to medium-high heat; about 425˚F to 450˚F.
- Pat dry the fish fillets and set on a plate.
- In a mixing bowl, whisk together the oil, garlic, basil, salt and pepper. Brush fish with the oil mixture.
- Brush grill grates with oil so that the fish doesn’t stick.
- Grill the fish for 4 to 5 minutes per side, or until nice golden grill marks appear and the flesh is set. Don’t overcook or the fish will be dry and rubbery.
- In the meantime, prepare the salad by combining prepared tomatoes, basil, oil, garlic, salt and pepper in a mixing bowl; stir until well incorporated.
- Remove fish from the grill and transfer to a plate. Add some salad over each fish fillet.
- Grate fresh parmesan cheese over the salad and drizzle with balsamic glaze. Serve and enjoy!
Stove Top Method
- Prepare the fish and tomato salad per the instructions above.
- Heat a nonstick pan or a cast iron skillet over medium-high heat.
- When pan is hot, cover the bottom of the pan with olive oil.
- Add the Mahi Mahi to the pan and cook for 3 to 4 minutes per side, or until set.
- Remove from pan; garnish with prepared tomato salad and serve.
Notes
- Avoid Overcooking: Remove Mahi Mahi when it's golden brown and set to prevent it from becoming dry. To check for doneness, you can use an instant-read meat thermometer and remove the fish from the grill when its internal temperature registers at 145˚F.
- Pat Dry Before Seasoning: Always dry your fillets with paper towels before seasoning to enhance browning.
- Grease Your Cookware: Oil your pan or grill grates before cooking to prevent sticking.
- Serve Immediately: Enjoy your Mahi Mahi hot; serve right after cooking for the best flavor and texture.
Nutrition
Calories: 265kcal | Carbohydrates: 3g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 124mg | Sodium: 443mg | Potassium: 803mg | Fiber: 1g | Sugar: 1g | Vitamin A: 617IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 3mg
