Grilled Mahi Mahi With Ginger Butter

Ingredients

4 8s oz portions fresh mahi mahi (you can ask your fishmonger to portion and skin the fillets)

1/2 cup freshly squeezed orange juice

1/4 cup grapeseed or other light cooking oil

1 tablespoon sesame oil

1 tablespoon tamari or shoyu

4 cloves garlic, minced

2 inches knob of ginger, grated

1/2 stick unsalted butter

2 teaspoons orange zest, grated

kosher or sea salt

Preparation

Begin the marinade by combining 1/4 cup orange juice, tamari, 2 cloves minced garlic, and half of the grated ginger in a small mixing bowl. Whisk grapeseed and sesame oils into the mixture in a steady stream.

Place mahi mahi fillets into a large resealable plastic bag (freezer bags work well) and cover with the marinade. Seal closed.

Gently massage the marinade into the mahi mahi to fully coat each piece. Place in the refrigerator and marinate for at least 30 minutes or up to 2 hours.

Heat your grill or grill pan to medium high heat and brush with oil to keep the fish from sticking.

Season the mahi mahi with a sprinkle of salt on each side.

Place mahi mahi directly on the grill letting it sear for 5-7 minutes on each side. The fish should be slightly translucent in the center as it will continue to cook once you take it off the grill.

Heat a saute pan over medium heat. Melt 2 tbls butter and add remainder of minced garlic and grated ginger.

Saute for 3-5 minutes until garlic and ginger become softened and aromatic.

Add the remainder of the orange juice, orange zest, butter, and salt to taste. Heat until butter is melted and the flavors are combined.

Pour butter sauce over the grilled mahi mahi on a large platter. Serve with a grilled vegetable like bok choy and rice.

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About

This dish is perfect served alongside grilled bok choy and fried rice for a light summer meal with friends. It's easy enough to put together quickly and elegant enough to serve to guests. I recently created this dish while visiting friends in Hawaii where mahi mahi is plentiful and it received rave reviews.