Making Mahi-Mahi on the Grill

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Making Mahi-Mahi on the grill is a great way to unlock the natural flavors present in the dish. Learn about making Mahi-Mahi on the grill with help from the owner of the acclaimed Chef Allen’s and a James Beard Award recipient in this free video clip.

Part of the Video Series: Regional Recipes
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Video Transcript

Hi, I'm Chef Allen. A very simple Mahi dish is a grilled Mahi dish. Okay, the Mahi, this a is the way I cook it at home. Okay, nice and easy, it's got a lot of flavor on it and you'll see that a simple marinade or a simple spicing structure will give you all the flavor you need on this grilled Mahi. The Mahi is wonderful this fish has a lot of flavor and you know what? For those people that don't like to eat fish, this is fabulous, the flavor is mild, sweet, cooks up as a white flesh, but you'll see how we season this, it adds lot's of flavor, simple flavors that are going to work really well. So, for this I'm going to just put this on to the platter,because we're going to put a couple seasonings in here, salt and pepper. Okay, always season with salt and pepper on that and one of the tricks as a chef, guess what? Both sides, okay so real simple, salt and pepper on both sides, seasons nicely. Then what I'm going to do is add on to this a little bit of curry powder, okay with the curry powder, just so it doesn't clump up I'm going to just tap it in, you can have a shaker or something, but going to also add in a little bit of lime juice. Okay, so just squeezing the limes, these are Key limes, so lot's of flavor in that as well. Just a little bit of acidity and one of the tricks to cooking is adding some acidity at the same time as you're adding some richness and seasoning. So adding just a little bit to coat. Okay, I'm going to take a little bit of olive oil, drizzle with olive oil and also a little fresh parsley and cilantro, okay a little bit of each of these. Okay, so far very easy, we're going to just come and rub that in, going to take that and now flip it over, so we get that all through, get these flavors going on and you'll see the parsley and the cilantro stick, the curry powder comes in to it also, so you've got this nice kind of yellow tinge to it, which is going to add a lot of flavors, of course as we go down on to this next part. So, you're going to let that season for just a little bit and put this aside and while we're doing that I'm going to be serving this actually with a little bit of a cilantro pesto, so I've made that together, that's this here cilantro along with the, a little bit of parsley, some garlic, crushed red pepper and what I want to do is add a little bit of orange zest to that. So just a little bit of orange zest add some interest, add some color to that, I got a little bit of olive oil in there as well as a little bit of cider vinegar, so that's going to be our pesto right there, that we're going to finish the fish with as you can see, we've got all that nice orange going on. Okay, so that's our pesto for a little bit later. The trick to grilling fish, get the grill real hot, son this should be tempered, easily up as high as possible, leave it on for about a half hour, if you can, this could be an inside kitchen or outside, okay, ether way. So when take the fish, you going to take it and put this side down first, okay and going to put that last on in over here. What you do is you get a little smoke, but also you're getting that charring flavor, that's really what we want to get, it's a lot of flavor going on here. Alright, so here on this, this fish what I'm going to do is take that and turn it over, you can see, see the color and the flavors melting in to that fish, this is wonderful. Look at all that flavor, the curry cooks in to it, the cilantro, the herbs add a nice texture and flavor going on here. So this is going to take a few minutes to, to cook, probably for fish this thick, you're looking at about 4 minutes overall, two, two minutes on the first side, two, three minutes on the second side, till it gets cooked all the way through. Okay, so look at this Mahi, it's really cooking beautifully, got a lot of flavor going on here. I'm going to take the, the Mahi, place it on the plate nicely, we're going to take a little bit of our cilantro pesto take that a little bit on each, nice juices, the olive oil runs, so it's a nice easy sauce, completely easy to do. I'm Chef Allen. Pleasure cooking for you.

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