I love grilled fish, there's just something about those dark smokey lines across the flesh that makes my mouth water. The best part is that everyone can have theirs done the way they want it (make mine rare!). This particular recipe is a combination of delicious tuna, sweet onions and potent garlic. Pair it with a fantastic side salad, and call it a meal! To check out the recipe, read more
Note: This recipe also good for tuna, sea bass, mackerel, or halibut.
1 1/2 pounds mahi mahi, sliced 3/4-inch thick (4 servings)
1 large Vidalia, Maui or other sweet onion
5 cloves garlic, thinly sliced
3 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon sugar
3 tablespoons orange juice, (fresh is best)
1/4 teaspoon salt
1/4 teaspoon pepper
Peel and slice the onion and garlic cloves as thinly as possible. Heat the oil and butter in heavy skillet. When the butter bubbles, add the onions and garlic. Reduce heat to medium-low and cook the onions very slowly for 20 to 25 minutes until they're golden brown. Watch mixture to avoid burning. When the onions are golden, sprinkle with sugar, orange juice, salt and pepper. Allow the juice to evaporate for about 1 minute.
While onions are cooking, heat a grill to medium-high. Brush both sides of the mahi mahi fillets with olive oil. Cook the fish for 2 minutes directly on grill; rotate the fish one-quarter turn without flipping it. (This gives the fish an attractive diamond pattern from the grill.) Cook for 5 minutes longer on the same side.
Flip fish and cook for 5 minutes longer. Fish is done when it feels firm to the touch. (Cooking time may vary slightly according to thickness of fillets.)
Serve fillet topped with the onion and garlic mixture. Makes 4 servings.