Ingredients with Measurements:
- 4 Mahi-Mahi steaks (6 oz each)
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 pineapple, diced
- 1/2 cup shredded coconut
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeno pepper, seeded and diced
Special equipment needed:
- Grill
- Mixing bowl
- Tongs
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a mixing bowl, whisk together olive oil, lime juice, honey, salt, and black pepper.
3. Brush the Mahi-Mahi steaks with the mixture and let them marinate for 10 minutes.
4. Meanwhile, in another mixing bowl, combine diced pineapple, shredded coconut, red onion, cilantro, and jalapeno pepper to make the pineapple-coconut relish.
5. Grill the Mahi-Mahi steaks for 4-5 minutes on each side, or until they are cooked through.
6. Serve the grilled Mahi-Mahi steaks with the pineapple-coconut relish on top.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill temperature: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 18g
Protein: 30g
Sodium: 630mg
Substitutions for ingredients:
- Mahi-Mahi steaks can be substituted with any firm white fish such as swordfish or halibut.
- Lime juice can be substituted with lemon juice.
- Honey can be substituted with maple syrup or agave nectar.
- Red onion can be substituted with shallots or green onions.
- Jalapeno pepper can be substituted with serrano pepper or red pepper flakes.
Variations:
- Add diced mango or papaya to the pineapple-coconut relish for a tropical twist.
- Use the pineapple-coconut relish as a topping for grilled chicken or shrimp.
- Add a tablespoon of soy sauce to the marinade for an Asian-inspired flavor.
Tips and tricks:
- Make sure to brush the Mahi-Mahi steaks with the marinade evenly to ensure they are flavorful.
- Use a fish spatula or tongs to flip the Mahi-Mahi steaks on the grill to prevent them from falling apart.
- Toast the shredded coconut in a dry skillet for a few minutes before adding it to the pineapple-coconut relish for extra flavor.
Storage instructions:
Leftover grilled Mahi-Mahi steaks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the grilled Mahi-Mahi steaks, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the grilled Mahi-Mahi steaks on a bed of rice or quinoa with the pineapple-coconut relish on top.
Garnishes:
Garnish with a lime wedge and additional cilantro leaves.
Pairings:
Serve with a side of grilled vegetables such as zucchini or bell peppers.
Suggested side dishes:
- Coconut rice
- Grilled asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the Mahi-Mahi steaks are sticking to the grill, brush the grill grates with oil before grilling.
- If the pineapple-coconut relish is too sweet, add a squeeze of lime juice to balance the flavors.
Food safety advice:
- Make sure to cook the Mahi-Mahi steaks to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Mahi-Mahi is a popular fish in Hawaiian cuisine and is often served grilled or seared.
Flavor profiles:
The Mahi-Mahi steaks are tangy and slightly sweet from the lime-honey marinade, while the pineapple-coconut relish adds a tropical flavor with a hint of spice from the jalapeno pepper.
Serving suggestions:
Serve the grilled Mahi-Mahi steaks with a cold beer or a tropical cocktail such as a piña colada.
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