Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cuban-Style Orange Citrus Grilled Mahi-Mahi
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 561
- Total Fat
- 38 g
- Saturated Fat
- 8 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 9 g
- Sugar
- 4 g
- Protein
- 31 g
- Cholesterol
- 97 mg
- Sodium
- 800 mg
A zippy orange citrus vinaigrette is used two ways in this recipe -- to flavor mahi-mahi on the grill and as a drizzle over smoky black beans and rice.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 561
- Total Fat
- 38 g
- Saturated Fat
- 8 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 9 g
- Sugar
- 4 g
- Protein
- 31 g
- Cholesterol
- 97 mg
- Sodium
- 800 mg
Ingredients
Directions
- Preheat an outdoor grill to medium-high heat.
- Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
- Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
- Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill 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.
- Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.
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