- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 2 h 50 m
- Serves
- 4
Ingredients
- 4 tbsp
- Summer Herb Sauce, divided
- 60 mL
- 4
- mahi mahi fillets, thawed
- 2
- heirloom tomatoes (red and yellow), diced
- ⅓ inch (¾ cm)
- â…“ cup
- diced red onion
- 75 mL
- ¼ cup
- seeded and finely diced jalapeño pepper
- 60 mL
- 1 tbsp
- Panache Extra Virgin Olive Oil
- 15 mL
- 1 tbsp
- lemon juice
- 15 mL
- ½ tsp
- kosher salt, divided
- 2 mL
- ¼ tsp
- pepper
- 1 mL
- ¼ cup
- thinly sliced green onions
- 60 mL
Directions
Step 1
Drizzle 2 tbsp (30 mL) Summer Herb Sauce over mahi mahi on a large plate. Gently rub sauce all over fish to coat completely. Cover and refrigerate for 2 hr, or overnight.
Step 2
Meanwhile, stir tomatoes with onion, jalapeño, oil, lemon juice, ¼ tsp salt, pepper and remaining 2 tbsp (30 mL) Summer Green Sauce in a large bowl. Cover and refrigerate until ready to serve, up to 3 hr.
Step 3
Remove the mahi mahi from fridge and let sit at room temperature for 20 to 30 min before grilling.
Step 4
Preheat your grill at medium-high heat, 205 to 232°C (400 to 450°F). Clean and oil the grates. Sprinkle the mahi mahi with remaining ¼ tsp salt and grill for 2 min. Rotate 90 degrees to create perfect crosshatch grill marks and cook another 2 min.
Step 5
Turn the mahi mahi over and repeat the process, until an instant-read thermometer inserted into thickest part of mahi mahi registers 70°C (158°F). Be mindful of overcooking or the mahi mahi will be tough and dry. Transfer the grilled mahi mahi to a clean plate/platter and let rest for 5 min.
Step 6
Serve grilled mahi mahi steaks with heirloom tomato salsa. Sprinkle with green onions.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 230
- Fat:
- 8 g
- Saturated Fat:
- 1 g
- Carbs:
- 7 g
- Fibre:
- 1 g
- Sugar:
- 3 g
- Cholesterol:
- 125 mg
- Protein:
- 33 g
- Sodium:
- 440 mg
