Grilled Mahi-Mahi with Lemongrass: A Tropical Delight Bursting with Flavor

 

Grilled Mahi-Mahi with Lemongrass

Ingredients

avocado oil

Black Pepper 

Egg Yolk 

Fine Sea Slat

Fresh Lime juice

Garlic Clove

Lemon Grass

Skin less Mahi Mahi

virgin olive

Instruction 

1. Prepare the lemongrass: Trim the tough outer leaves of the lemongrass stalks and cut off the root ends. Using the back of a knife, bruise the lemongrass by pressing down on it to release its flavors.

2. Prepare the marinade: In a bowl, combine the soy sauce, honey, lime juice, minced garlic, grated ginger, red pepper flakes (if desired), and salt and pepper. Stir well to combine.

3. Marinate the Mahi-Mahi: Place the Mahi-Mahi fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, making sure it coats all sides. Add the bruised lemongrass stalks to the dish or bag. Marinate the fish in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

4. Preheat the grill: Preheat your grill to medium-high heat.

5. Grill the Mahi-Mahi: Remove the Mahi-Mahi fillets from the marinade, discarding the lemongrass stalks. Place the fillets on the preheated grill. Cook for about 4-5 minutes per side, or until the fish is opaque and easily flakes with a fork. Baste the fish with any remaining marinade during cooking for added flavor.

6. Serve: Once cooked, remove the Mahi-Mahi fillets from the grill and transfer them to a serving plate. Garnish with freshly chopped cilantro. Serve the grilled Mahi-Mahi with lemongrass alongside lime wedges for squeezing over the fish for an extra tangy kick.

7. Enjoy: Serve the Grilled Mahi-Mahi with Lemongrass as a main dish, accompanied by sides like steamed rice or grilled vegetables. The flavorful combination of lemongrass, soy sauce, and honey enhances the natural taste of the fish, creating a delicious and refreshing meal.

Enjoy your Grilled Mahi-Mahi with Lemongrass!