|Grilled Balsamic Glazed Mahi Mahi|
With a few warm days interspersed with to cooler Spring weather, I decided it was time to venture outdoors and fire up the grill. I am lucky to have a family of fish lovers and with mahi mahi on sale, last night was the night to introduce them to this firm, white fish. Grilled Balsamic Mahi Mahi is a super simple recipe that lends itself well to many different types of fish such as salmon, tuna, and halibut.
With the grill fired up, dinner was on the table in less than 15 minutes. I also served basmati rice and fruit salad. We all enjoyed the dinner. My Middle One did comment that mahi mahi was not her favorite type of fish. She is more of a salmon fan. The slightly caramelized balsamic vinegar glaze added just enough flavor to the fish without overpowering its delicate flavor. I grilled some extra fish which will be fish tacos for tomorrow's lunch.
If you are trying to serve more fish to your family, this is a good starter recipe to try. With fresh fish and a quick preparation, you can change those landlubbers into seafaring folks.
Grilled Balsamic Glazed Mahi Mahi
1 1/2 pounds of mahi mahi fillets
1/3 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, diced
Preheat grill and set it to medium high heat.
In a small bowl whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper. Place the fish in a glass baking dish and drizzle with half the marinade.
Grill the fish for about 5 minutes. Flip the fish and brush with some of the reserved marinade. Grill for an additional 4 - 6 minutes and flip the fish one more time. Brush with more of the balsamic vinegar and remove to a platter. Top with the chopped tomato and the basil. Serve immediately.