Grilled mahi-mahi with mojo

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Ingredients

  • For the mojo:

  • 2 cloves garlic, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 tbsp extra-virgin olive oil, plus extra for brushing
  • 65ml freshly squeezed lime juice (about 2 limes)
  • 1/2 tsp salt
  • For the Technique: Dorado If you can’t get your hands on mahi-mahi or dorado, halibut or swordfish are good substitutes. I know this Tell me more mahi-mahi :

  • 10g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh coriander leaves plus 2 sprigs for garnish
  • 2 (100-115g) Technique: Dorado If you can’t get your hands on mahi-mahi or dorado, halibut or swordfish are good substitutes. I know this Tell me more mahi-mahi fillets
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Grilled mahi-mahi with mojo

For the mojo:
1) Put the garlic and olive oil in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. Stir in the lime juice, coriander leaves, and salt. Set aside until ready to serve.

For the Technique: Dorado If you can’t get your hands on mahi-mahi or dorado, halibut or swordfish are good substitutes. I know this Tell me more mahi-mahi :
1) Prepare an outdoor barbecue to medium high heat.

2) Brush the fillets all over with olive oil and season generously with salt and pepper. Lay the fish on the griddle, rounded-side down, and leave it until you can lift the fish without it sticking to the griddle and there are distinct griddle marks, about 5 minutes. (Test it by gently lifting a corner--if it sticks, cook it a bit longer and try again). Carefully turn the fish over and cook until firm to the touch, about another 5 minutes. Remove from the griddle onto 2 plates, and brush with some of the mojo.

3) Garnish with coriander sprigs and serve with the sauce.