Ginger Glazed Mahi Mahi

"This juicy Grilled Mahi Mahi Recipe is made with a hearty balsamic tomato salad. It's an easy & flavorful fish dinner that can be grilled or cooked on the stove."

• 4 Mahi Mahi Fillets
• 3 tablespoons olive oil
• 3 cloves garlic, finely minced
• 2 teaspoons dried basil, or 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

• 2 roma tomatoes, diced
• 2 tablespoons chopped fresh basil
• 1/2 tablespoon olive oil
• 1 cloves garlic, minced
• salt and fresh ground pepper, to taste
• fresh grated parmesan
• Balsamic glaze, for topping

Ingredients

Method

Grill Method
1. Preheat an outdoor grill to medium-high heat; about 425˚F to 450˚F.
2. Pat dry the fish fillets and set on a plate.
3. In a mixing bowl, whisk together the oil, garlic, basil, salt and pepper. Brush fish with the oil mixture.
4. Brush grill grates with oil so that the fish doesn’t stick.
5. 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.
6. In the meantime, prepare the salad by combining prepared tomatoes, basil, oil, garlic, salt and pepper in a mixing bowl; stir until well incorporated.
7. Remove fish from the grill and transfer to a plate. Add some salad over each fish fillet.
8. Grate fresh parmesan cheese over the salad and drizzle with balsamic glaze. Serve and enjoy!

Stove Top Method
1. Prepare the fish and tomato salad per the instructions above.
2. Heat a nonstick pan or a cast iron skillet over medium-high heat.
3. When pan is hot, cover the bottom of the pan with olive oil.
4. Add the Mahi Mahi to the pan and cook for 3 to 4 minutes per side, or until set.
5. Remove from pan; garnish with prepared tomato salad and serve.

Prep 15m | Cook 10m | Ready 25m

Return to Mahi Mahi Recipe

For the Salad

For the Fish