Grilled Mahimahi Recipe

Grilled Mahimahi Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Mahimahi, similar to a whitefish like tilapia, can be found in warm Caribbean waters like those near the island of St. Croix. Chef Patrick O. James created this dish and served it as part of the annual Taste of St. Croix event. — Yasmin Fahr

Ingredients

For the butternut squash mash:

  • 1 large butternut squash
  • 1 tablespoon butter
  • Pinch of salt
  • Pinch of pepper
  • 1 bulb scallion, finely diced

For the lemon herb vinaigrette:

  • 4 lemons
  • ½ tablespoon sugar
  • 1 small shallot, finely minced
  • 1 tablespoon rive wine vinegar
  • 1 sprig each fresh dill, cilantro, and parsley, minced
  • ¼ cup extra-virgin olive oil

For the mahimahi:

  • Three 8 ounce fillets of mahimahi
  • Salt and pepper
  • 3 tablespoons fresh squeezed lemon juice
  • Spicy baby greens or arugula, for garnish

Directions

For the butternut squash mash:

Preheat oven to 350 degrees. Cut butternut squash in half and roast both pieces face up in the oven for 1 hour or until tender. Remove from oven and let cool to room temperature. With a large spoon, scrape tender flesh from the skin into a large mixing bowl. Add butter, salt, pepper, and scallion to squash and mix until ingredients are mixed evenly.

For the lemon herb vinaigrette:

Squeeze lemons into mixing bowl. Add sugar, shallots, rice wine vinegar, and herbs to lemon juice. Slowly add olive oil while whisking briskly until mixture emulsifies.

For the mahimahi:

Salt and pepper fish fillets and douse with lemon juice. Allow fish 30 minutes to rest in refrigerator before grilling. Brush or spray grill with oil and grill fish for about 90 seconds on each side to reach medium doneness. This fish can be seared or baked if desired for the same amount of time.

Place mahimahi fillet over a portion of butternut squash mash, drizzle with lemon herb vinaigrette, and garnish with spicy baby greens or arugula.

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.