Mahi Mahi dinner
Ok so before I begin with the ingredients and how I made this dish, may I suggest you purchase a stovetop grill. Whenever the weather outside is frightful I tend to do some online shopping. This weather also makes me miss summer when the pool is cool, the BBQ is on and the sun is burning my skin (I’m Irish). While online shopping I thought “I would love some grilled fish” so I went on Amazon and bought a cast iron reversible grill (flat on the other side for eggs…yum). I couldn’t wait to get it in the mail and while waiting for my new toy I went food shopping for ingredients and this is what I came up with. If you would like to purchase the same indoor grill, click on the link below and it will direct you to our Amazon store. Happy Grilling!
Amazon Store: http://astore.amazon.com/2momsinthekit-20?_encoding=UTF8&node=3
When choosing MAHI MAHI use this chart
| SEAFOOD | RATING | MARKET NAMES | LOCATION/CERTIFICATION | HOW CAUGHT/FARMED |
| Mahi Mahi |  |
Dolphinfish, Dorado | U.S. | Longline |
| Mahi Mahi |  |
Dolphinfish, Dorado | Costa Rica, Guatemala, Peru | Longline |
| Mahi Mahi | |
Dolphinfish, Dorado | Hawaii | Troll, Pole |
| Mahi Mahi |  |
Dolphinfish, Dorado | U.S. Atlantic | Troll, Pole |
| Mahi Mahi | |
Dolphinfish, Dorado | Ecuador | Longline |
Chart above courtesy of: http://www.seafoodwatch.org
Makes 1 serving (My husband does not like to eat seafood so on the nights that I am having fish I make him a separate dinner)
Ingredients: 1 6-8 oz Mahi Mahi (not an actual dolphin, as in Flipper)
3/4 cup cooked quinoa (You can prepare this ahead of time and store it in the refrigerator)
4-5 pieces of frozen mango
4-5 pieces of frozen pineapple
1 small red bell pepper, diced
1 small orange bell pepper, diced
3 leaves of fresh basil, chopped
1 1/2 Tbsp. extra virgin olive oil
Himalayan salt and freshly cracked black pepper to taste
Sauce:
3/4 Cup of coconut milk
3 pieces of frozen mango
Directions:
First, thaw the Mahi Mahi if frozen. I leave the frozen fish in the refrigerator for about an hour before I plan to cook it. You can also take it out of the freezer and place in the fridge in the morning before you head out to work so it is ready when you get home. Once thawed, place the Mahi Mahi on a plate and season with Himalayan salt and freshly cracked black pepper.
Preheat your indoor grill. You can also use a grill pan (cast iron is best) or a Panini maker.
Take the frozen pineapple and mango and place it on the grill. I love the way the grill marks look and there is something about warm fruit that I find so comforting. While that is on the grill, grab a skillet and place it on the stove. Add in it, already cooked quinoa, some olive oil, Himalayan salt, fresh pepper, chopped up basil & peppers. We are not cooking any of these we are just warming them so we don’t wind up eating a hot fish with a cold side.
Take the mango and pineapple off of the grill and throw it in the skillet to be tossed with the other ingredients. Make sure the skillet is on low.
Place the Mahi Mahi on the grill for 2-3 minutes (until you can start to see grill marks, I have to lift it up to see.) Rotate 45 degrees on same side and cook 2-3 minutes more to get criss-cross marks. Turn fish over and cook about 3-4 minutes more. Total cooking time will not be more than 8-10 minutes. The fish should feel barely firm when it’s done.
While the fish is cooking, take the quinoa and fruit out and put it in a bowl. I took one of my son’s snack containers and packed it inside. I then placed a plate on top and flipped it. Hitting the sides and bottom of the bowl I was able to lift the bowl with the quinoa and fruit staying in place (OMG I can’t believe that worked. I’m like a 5-star chef haha)
In a blender, I added the coconut milk and 3 pieces of mango. I quickly blended this to add as a sauce.
Add fish to the plate with the quinoa, add sauce on top and enjoy.
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