YES! We have successfully grilled fish! Chad aka Bobby Flay, created this tender, flaky Mahi Mahi. It was wonderful! We are newbies at the Couscous and it great too, and who just doesn't love green beans?
1 lb Mahi Mahi thawed and rinsed in cold water
3 TBS Honey
3 TBS Soy Sauce
3 TBS Balsamic vinegar
1 Tsp grated fresh Ginger
1 Clove Garlic, crushed
4 Tsp Olive Oil
Salt and Pepper to taste
Mix the marinade together add fish and coat well. Cover and refrigerate for 20 minutes. Heat Grill to medium, we used a layer of foil on the grill with the edges turned up, creating kind of a tray to help the fish not stick to the grill. If you grill directly on the grill, make sure you brush the grill with some oil first. We also used indirect heat to grill and did about 6 minutes on each side or until fish flakes easily with a fork.
You can reserve your marinade but you need to heat it on the stove in a pot until it comes to a boil, then reduce down to a glaze consistency.
FYI, 4 oz of Mahi Mahi has 100 calories, 1 gram of fat, 21 grams of protein, and 1 gram of carb.
3 comments:
I'm so jealous of all these delicious things you guys cook up on your grill. A BBQ is something that is currently on my wishlist.
P.S. - Can you also post your green bean recipe? Those look divine!
Super basic green beans. I used canned since I am out of my canned homemade ones.
One can has 60 calories, super figure friendly. I know, I just rachel rayed...and kind of threw up a little.
Anyway,
2 cans green beans (rinsed)
2 pieces of bacon, dice and fry up in a medium skillet.
1 small shallot (or regular onion or onion powder)
sprinkling of toasted slivered almonds
Cook bacon and onion, drain off any bacon fat and then add grean beans to the pan. Heat through and add a little red wine vinegar if you choose, top with bacon and onion mix and almonds.
Makes 4 to 6 good sized servings
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