Ingredients with Measurements:
- 4 Moolie fillets (6 oz each)
- 2 cups cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper.
3. Brush the Moolie fillets with the olive oil mixture on both sides.
4. Grill the Moolie fillets for 3-4 minutes per side, or until cooked through.
5. In a large bowl, combine the cherry tomatoes, Kalamata olives, and parsley.
6. Drizzle the tomato and olive mixture with the remaining olive oil mixture, and toss to combine.
7. Serve the grilled Moolie fillets with the tomato and olive mixture on top.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Temperature:
Grill pan or outdoor grill at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 330
Fat: 22g
Carbohydrates: 8g
Protein: 26g
Sodium: 500mg
Substitutions for ingredients:
- Moolie fillets can be substituted with any firm white fish fillets, such as halibut or cod.
- Cherry tomatoes can be substituted with any small tomato variety.
- Kalamata olives can be substituted with any other type of pitted olive.
- Fresh parsley can be substituted with fresh basil or cilantro.
Variations:
- Add sliced red onion to the tomato and olive mixture for extra flavor.
- Top the grilled Moolie fillets with crumbled feta cheese for a Greek twist.
- Serve the dish with a side of grilled vegetables, such as zucchini or eggplant.
Tips and tricks:
- Make sure to brush the Moolie fillets with the olive oil mixture to prevent sticking to the grill.
- Let the grilled Moolie fillets rest for a few minutes before serving to allow the juices to redistribute.
- Use a grill basket for the tomato and olive mixture to prevent the small pieces from falling through the grill grates.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the grilled Moolie fillets in the microwave or oven until warmed through. The tomato and olive mixture can be served cold or at room temperature.
Presentation ideas:
Serve the grilled Moolie fillets on a bed of arugula or mixed greens for a colorful presentation.
Garnishes:
Garnish with additional chopped parsley or a drizzle of balsamic glaze.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Grilled vegetables, roasted potatoes, or a simple green salad.
Troubleshooting advice:
If the Moolie fillets are sticking to the grill, make sure to brush them with enough olive oil mixture and use a grill basket for the tomato and olive mixture.
Food safety advice:
Make sure to cook the Moolie fillets to an internal temperature of 145°F to ensure they are fully cooked.
Food history:
Moolie, also known as Mahi-Mahi, is a popular fish in Hawaiian cuisine and is often used in traditional dishes such as poke and laulau.
Flavor profiles:
The grilled Moolie fillets have a mild, slightly sweet flavor that pairs well with the tangy tomato and olive mixture.
Serving suggestions:
Serve the grilled Moolie fillets with a side of rice or quinoa for a complete meal.
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