This grilled mahi-mahi recipe is served with balsamic tomatoes for an easy dinner that is healthy and delicious.
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Homegrown cherry or grape tomatoes marinated in aged balsamic vinegar heighten the flavor of this simple grilled fish.
This recipe is similar to my Grilled swordfish with fruit salsa recipe in that it takes about 30 minutes to make.
It’s a milder tasting fish that the whole family loves.
The secret to the balsamic tomatoes is homegrown, straight from the garden variety. If you don’t have that get to your local farm stand or pick up a container of Campari tomatoes at your grocer. They won’t disappoint.
Using aged balsamic vinegar is different than the old standard variety in that has been aged for decades and the result is a rich and sweet vinegar that is ideal for flavoring with fish, chicken and steak.
This vinegar is typically used after the cooking has finished.
It’s absolutely amazing on tomatoes with fresh basil. Spooned over top of grilled mahi-mahi, this dish will be a regular in your barbecue rotation.
What is mahi-mahi?
Mahi-mahi is a white fish found in tropical waters across the globe. It is also known as dolphin fish or dorado,
What does grilled mahi-mahi taste like?
The texture is very similar to swordfish. It’s a firm white fish that is ideal for grilling. It has a milder flavor than swordfish and is similar to grouper and cod, without the fishy or oily taste.
What is the best way to cook mahi-mahi?
This fish is easy to find fresh or frozen in single portions, about an inch thick.
Marinate mahi-mahi or simply drizzle it with olive oil, salt and pepper before searing it on a hot grill or pan.
Serve this fish plain or topped with your favorite sauce or topping.
To prepare mahi-mahi, remove the skin of the fish if not already skinned. Pat completely dry with a paper towel before seasoning with kosher salt and pepper, as well as a drizzle of extra-virgin olive oil.
Prepare the grill first by oiling the grates or spraying with a cooking spray.
Next, heat the grill to medium high heat. Arrange the fish steaks on the grates and grill on each side for 3-4 minutes.
The fish should break into firm flakes with a fork when done.
Side serving suggestions
- Wild rice salad
- Ancient grain salad with roasted vegetables
- Couscous with grilled vegetables
- Summer corn salad
- Tomato chickpea salad
More fish recipes
- Grilled salmon fillets with a peach glaze
- Cast iron blackened grouper
- Blood orange cobia with capers
- Old bay crab cakes recipe
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Grilled Mahi-Mahi with Balsamic Tomatoes
- Gas grill
- 2 mahi-mahi steaks, 1 inch thick
- Olive oil
- Kosher salt and pepper
- 1 cup cherry or grape tomatoes, sliced
- Aged balsamic vinegar
- 2 tablespoons fresh basil, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon olive oil
- Add the sliced tomatoes to a bowl. Sprinkle with salt and pepper. Stir in the olive oil, basil, garlic and vinegar and allow the tomatoes to marinate for about 10 minutes.
- Next, oil the grill grates using olive oil or cooking spray.
- Preheat the grill to medium high heat.
- Remove the skin on the fish if not already skinned. Pat the mahi-mahi completely dry with a paper towel before seasoning with kosher salt and pepper as well as a drizzle of extra-virgin olive oil. Arrange the fish steaks on the grates and grill on each side for 3-4 minutes. Check for flaky doneness using a fork. Do not overcook.
- Remove the fish from the grill. Spoon the balsamic tomatoes over top of the fish. Serve immediately.
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