Mahi mahi. Say it out loud. “Mahi mahi.”
If ever a fish sounded like a party in your mouth, it would be this one! Who doesn’t love a tender filet of creamy, white-fleshed mahi mahi? Have you ever had it? To anyone who hasn’t had the pleasure of enjoying this delectable fresh fish, I can tell you that it’s like putting the pureness of the sea on your plate. Soft, not fishy tasting at all, and perfect when seasoned simply with salt and pepper.
Mahi mahi hardly needs anything at all added to it since it’s just so perfect on it’s own, but in the spirit of gearing up for cucumber season, I added a cucumber relish to the fish along with some fresh herbs last week for a weeknight meal that was—in a word—utterly refreshing (guess that’s two words). Fish is the ultimate fast food. It cooks so quickly that you barely have time to whip up a side dish while it’s on the grill or under the broiler. Fortunately, though, fresh vegetable side dishes or relishes like this one take very little time to prepare. Seems that fish and veggies were meant to be together, huh?
For all you cucumber lovers out there, this relish would be great with grilled chicken or turkey burgers as well. Or how about adding some mint and spooning it over some spiced green lentils? Gotta try that one soon.
If wild-caught mahi mahi is unavailable to you, feel free to swap in your fish of choice. Halibut or salmon would certainly work A-okay.
Mahi Mahi with Cucumber-Herb Relish - serves 2
2 (4-6 ounce) filets wild-caught Mahi Mahi
Sea salt and black pepper
2 tbs. extra virgin olive oil, divided
1 cup peeled, chopped, and seeded cucumber
1 tbs. fresh oregano, chopped
1 tbs. fresh thyme, chopped
1 tbs. fresh parsley, chopped
1 tbs. apple cider vinegar
Season the fish with salt and pepper. Brush a grill pan or nonstick skillet with 1 tablespoon olive oil and preheat for 2-3 minutes over medium-high. Grill fish filets for 4-5 minutes per side until cooked through and fish flakes easily with a fork.
While fish cooks, prepare relish: mix together cucumber, herbs, vinegar, and a pinch of salt. Spoon relish over the grilled fish and serve.
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This post is linked to Slightly Indulgent Tuesday.