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This is a Z2 (ZReduction) recipe. Mahi mahi is often mistaken for dolphin. That’s because it used to be called “dolphin fish.” You can see by the picture below that mahi mahi looks nothing like Flipper. Flipper is a mammal. Mahi mahi is a fish. The fillets look sort of like tuna or swordfish. They taste a bit like a fish steak. Meaty texture and great for grilling. Don’t be mistaken if you decide to try this dish. It’s remarkably fun to eat and this preparation is very different. Wasabi (Japanese horseradish) gives it a bit of a kick, but you can really make this as mild or spicy as you’d like. Even I was remarkably surprised at how good this dish tasted. So take a risk. Get out of your comfort zone. You’ll be proud you did.
Servings: Serves 2
- 2, 6 oz pieces of mahi mahi
- 1 lime. You want to remove the zest from one half of the lime. Then cut it in half and remove the juice from the zested side and put it in a bowl along with the zest. Then cut the second half in half again so you have two wedges for garnish.
- 2 tsp of grated ginger. You can use fresh ginger or ginger from a jar.
- 1 Tbl of wasabi powder. Wasabi powder is available in most grocery stores in the Asian section. It will be a small can or bottle. If your grocery store has a sushi section you can usually pick up fresh wasabi in little plastic containers or if I ask for it from the sushi chef they usually give me a small container for free. Not sure, why, but they do. This recipe is designed for powder for convenience, but it doesn’t have to be used. You can use fresh too. Wasabi is hot. Be careful if you taste it straight.
- 1/3 cup of mandarin or fresh orange juice
- 2 baby bok choy. Trim off the major green leaves and trim off the bottom. Separate sections.
- 8 cherry tomatoes cut in halves
- 1/3 cup of Bragg’s Amino’s (instead of soy sauce)
Combine the lime juice, zest, wasabi, ginger and orange juice in bowl. Mix. Put your mahi mahi in a shallow container and pour HALF of the marinade over the fish. Turn a few times to coat. Let sit for 15 minutes to soak in some of the marinade before you grill it. Set aside the other half of the marinade. You can put it in little cups so you can use it as a dipping sauce (see picture).
In a large sauté pan pour in your Bragg’s aminos. Then place the baby bok choy in the pan. Heat til boiling and then turn to a slow simmer. The bok choy will cook while your fish is grilling. If you run out of Bragg’s while the bok choy cooks you can always add a bit more. Whether you will, depends on how hot your burners run. Just before you take the fish out of the grill pan (or off the grill), add the cherry tomatoes. You only want them in there long enough to get warm.
When you are ready to grill, take the mahi mahi out of the marinade and toss the rest. Spray grill or grill pan lightly with olive oil. Grill the mahi mahi on all sides at medium high until you get some nice grill marks on each side. The 7” per inch of thickness rule for grilling will apply so this dish should not take you more than six or 7 minutes to cook.
Plate your fish and your bok choy and enjoy a wonderful Asian meal. As you are eating your mahi mahi it should separate easily from the skin. Don’t eat the skin. Toss that after your meal is finished. Toss in the garbage. Disposals don’t “like” fish skin.
Wasabi-Ginger Crusted Mahi Mahi with Baby Bok Choy recipe and image Copyright © 2012 McZeely Coterie, LLC
Permission granted to print for personal use only