Summer is the time to grill! I suggest giving fish a try. It is healthy and easy to cook as long as you follow a few rules. Here are a few:
-Make sure your grill is clean so the fish does not stick to it.
-Before placing the fish on the grill, be sure to add vegetable oil to your grill.
-Let fish rest before you serve it. It will continue cooking when it comes off the grill.
-Always buy fish that looks fresh. How do you know if it is? It should not smell “fishy.” Believe it or not but fish looks tired and dull in color after it is past its’ prime. If fish looks vibrant in color and the flesh looks taught and shiny, than it is good to go!
This is a recipe from Eva Longoria and I could not wait to post it. I served it with rice, beans, and fresh pineapple.
- 1/2 cup soy sauce
- 1/2 cup orange juice
- 1/4 cup ketchup
- 1 tablespoon honey
- 2 tablespoons lime juice (from about 1 lime)
- 1 garlic clove, finely minced
- 1 teaspoon finely chopped fresh basil leaves
- 1 teaspoon finely chopped fresh oregano leaves
- Freshly ground black pepper
- 4 (7 to 8-ounce) mahi-mahi steaks, about 1-inch thick
- Canola or vegetable oil, for greasing the grill grates
Place the soy sauce, orange juice, ketchup, honey, lime juice, garlic, basil, oregano, and pepper in a small bowl and whisk until the honey is completely dissolved. Pour the marinade into a re-sealable plastic bag with the fish and marinate in the refrigerator for 30 to 45 minutes.
Toss the tomatoes, scallions, black beans, cilantro, jalapeno, and the lime juice in a medium bowl. Add some salt to taste and set aside to let the flavors develop.
Oil your grill grates with oil to help prevent sticking. If using a gas grill, preheat the grill to high. Grill the fish for 5 to 6 minutes on a side, turning carefully using a turner large enough to support the entire piece of fish, until browned, firm and flaky. Serve with the black bean salsa and lime wedges.
With this fish, I served black beans and white rice.
The Best Black Beans from Allrecipes.com-try this one out!
For the white rice, I sautéed 1/4 of an onion and 2 cloves of garlic in 1 teaspoon of vegetable oil. Then I added the rice and let is toast for a minute. I cooked the rice according to the package and then added a pinch of cumin and a teaspoon of butter at the end when I fluffed the rice before serving.