Tuesday Night was the perfect pre-summer night. We had “summery” like weather, which inspired me to man the grill (something I NEVER do) and created an ultimate summer style dinner.
After we scarfed it down we took our little family on a family bike around the neighborhood.
I strapped Daph into her basket,
Put Scott on his bike {Not really, he got on by himself}… and off we went!
I love this time of year. Everyone always seems to be out enjoying the weather, walking their dogs, kids playing in the yards, it reminds me of being a carefree kid… Oh to go back to those days!
So the dinner… It was AMAZING. We had a few Mahi Mahi Filets in the fridge that needed to be cooked up so to the internet I went to find some inspiration.
I came across this Mojito marinade from Eating Well that really works on just about anything. It made the Mahi Mahi have such a tangy, sweet, lime infused flavor…And you use booze… I meeeeeeean a boozy dinner is a winner to me.
I have to give myself props on my grillin skills; the fish came out so tender and flaky. It was much easier than I had ever imagined…So my advice to you…
Get the grill warmed up and make some mojito Marinated Mahi Mahi!
INGREDIENTS
2 shallots, peeled and trimmed
1/4 cup coarsely chopped fresh mint
1/4 cup rum
1 tablespoon freshly grated lime zest
1/2 cup lime juice
3 tablespoons honey
2 tablespoons canola oil
1 tablespoon kosher salt
2-4 Mahi Mahi Filets ( I used 3. 7-8 oz. filets)
HOW-TO’S:
Place shallots, mint, rum, lime zest, lime juice, honey, oil and salt in a food processor.
Pulse until the shallots are finely chopped.
In a large non reactive bowl place your Mahi Mahi Filets at the bottom
Pour the marinade over the top of the fish.
Cover with plastic wrap and set it into the fridge for at least 30 minutes but not much longer. {we don’t want mushy fish}
Meanwhile, get the grill smokin hot.
After your filets o’ fish have had a chance to bathe in and soak up the mojito flavor bring them out to the Hot Hot Grill. {I lightly brushed the grill with some grapeseed oil to prevent any sticking.}
Allow each fillet to cook about 5 minutes on each side for a total of about 10 minutes or until fish becomes tender and flaky.
Serve with your favorite grilled veggies, some rice and a few lime wedges and you got your self a dinner!
ENJOY!!!
Recipe type: marinade, entree, bbq, grill
Author: eating well & Part Time House Wife
- 2 shallots, peeled and trimmed
- 1/4 cup coarsely chopped fresh mint
- 1/4 cup rum
- 1 tablespoon freshly grated lime zest
- 1/2 cup lime juice
- 3 tablespoons honey
- 2 tablespoons canola oil
- 1 tablespoon kosher salt
- 2-4 Mahi Mahi Filets ( I used 3. 7-8 oz. filets)
- Place shallots, mint, rum, lime zest, lime juice, honey, oil and salt in a food processor.
- Pulse until the shallots are finely chopped.
- In a large non reactive bowl place your Mahi Mahi Filets at the bottom
- Pour the marinade over the top of the fish.
- Cover with plastic wrap and set it into the fridge for at least 30 minutes but not much longer. {we don’t want mushy fish}
- Meanwhile, get the grill smokin hot.
- After your filets o’ fish have had a chance to bathe in and soak up the mojito flavor bring them out to the Hot Hot Grill. {I lightly brushed the grill with some grapeseed oil to prevent any sticking.}
- Allow each fillet to cook about 5 minutes on each side for a total of about 10 minutes or until fish becomes tender and flaky.
- Serve with your favorite BBQ Sides….
- ENJOY!!!
2.2.6
I’m a total slacker… Scott and I both are runnin around the house trying to get the car packed up for a weekend up north. Every year we do an awesome bike ride called the Zoo De Mack. On saturday we wake up slightly hung over from Friday, drink a bit of sports drink and maybe eat a few crackers…Get on our bikes
4. French Toast in a Mug
5. Chewy Sweet & Salty Trail Mix Bars
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