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GRILLED MAHI MAHI Oregano & Shallot

Posted on: August 31st, 2016 by Jason Miller No Comments

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Product Overview

GRILLED MAHI MAHI Oregano & Shallot Oil
Serves 4

½ cup Oregano & Shallot Oil
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon minced garlic
¾ teaspoon coarse salt
½ teaspoon crushed red pepper
¼ teaspoon black pepper
4 (6 ounce) mahi mahi steaks (1 inch thick)
12 large button mushrooms
2 large Anaheim chiles
1 cup low-sodium chicken broth
1 tablespoon sherry vinegar or red wine vinegar
⅛ teaspoon black pepper
2 tablespoons finely chopped cilantro

1. Whisk all marinade ingredients in small bowl; reserve ¼ cup.
2. Place mahi mahi in shallow dish; pour remaining marinade over fish, turning to coat. Cover and refrigerate up to 2 hours.
3. Heat grill. Combine reserved ¼ cup marinade, mushrooms and chiles in large bowl. Grill mushrooms, covered, over indirect medium heat and chiles over direct heat 5 to 8 minutes or until crisp-tender, turning occasionally. Coarsely chop.
4. Bring broth, vinegar, and pepper to a boil in medium skillet over medium-high heat. Add mushrooms and chiles; cook 3 to 5 minutes or until vegetables are tender.
5. Remove mahi mahi from marinade; discard marinade. Grill, covered, over medium heat 7 to 10 minutes or until fish just begins to flake, turning once.

Spoon vegetable mixture over fish, sprinkle with cilantro


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