Mahi Mahi beachside treat from your kitchen

This Mahi Mahi beachside recipe is easy to make without a BBQ or even a backyard. Living in San Francisco, I have a sliver of a backyard so I've had to improvise. Instead of grilling, I broil the fish. I hope you enjoy cooking this light and healthy meal.

Lately, fish has become a bigger part of my diet (my diet use to consist of chicken and only chicken). Please remember that Mahi Mahi can be unhealthy so try to make sure its wild. I found the Kirkland signature wild Pacific Mahi Mahi from Costco. I really like this type of fish because it has a meatier texture, the smell isn’t as fishy and it has a wonderful taste after you marinade it.

What you will need:

2 filets of 4 oz wild Mahi Mahi
¼ cup of chopped pineapple
1/2 a small chopped mango or nectarine
2 limes
1 orange
¼ cup of Lawry’s tequila lime marinade (or you can use 1/4 cup of tequila if you have it)
¼ cup small onion
2 tablespoons olive oil

¼ cup of fresh mint
Salt and pepper

Chopped cilantro for garnish

Directions:

In a ziplock bag, mix the tequila lime marinade (or tequila) with one of the limes, the orange and onion. Sprinkle the filet’s on both sides with salt and pepper and then put the fish into the ziplock bag. Let the fish sit in the marinade for at least two hours in the fridge.

Next preheat your broiler to high. Brush or drizzle the olive oil on the fish. Place fish filets on the broiler sheet, and broil, turning them once with a spatula, until the filets are golden on the outside, about 4-6 minutes per side.

Top the fish with pineapple and mango, garnished with the cilantro, mint and last slice of lime. Pair your fish with some rice and pour yourself a glass of chardonnay. I hope you enjoy cooking this Mahi Mahi recipe! You can share with me your recipes at shhh.under.the.sheets@gmail.com.