Best Grilled Mahi Mahi With Jerk Spice Recipes

Grilled Mahi Mahi With Jerk Spice - Michael Chiarello image

Provided by Cristina Barry

Categories Mahi Mahi

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 red onion, roughly chopped
1 1/2 teaspoons dried thyme
2 scallions, green tops chopped
1 teaspoon allspice
1/2 teaspoon ground cinnamon
1 tablespoon white pepper
1/4 teaspoon ground nutmeg
1 jalapeno, chopped
2 tablespoons olive oil
3 teaspoons sea salt
4 (5 ounce) mahi mahi fillets
salt

Steps:

Prepare the marinade:
Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for 1 week or frozen up to 2 months.)
For the fish:
Season the fish with salt and spoon 2 teaspoons of the jerk marinade on each side. Place into a hot grill or grill pan and turn heat down to medium. After 2 minutes (should be brown) turn over and cook 3 to 5 minutes, until fish is cooked through.

Nutrition Facts : Calories 204.6, Fat 8, SaturatedFat 1.3, Cholesterol 103.4, Sodium 1871.8, Carbohydrate 5.8, Fiber 1.6, Sugar 1.5, Protein 26.9

Grilled Mahi-Mahi with Avocado-Melon Salsa image

Yield Makes 4 servings

Number Of Ingredients 9

1 small avocado, diced
1 cup 1/3-inch cubes cantaloupe
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3/4 teaspoon grated lime peel
4 6-ounce mahi-mahi fillets (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons Jamaican jerk seasoning

Steps:

Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.

Jamaican-Me-Nuts! Mahi-Mahi Tacos With Tropical Fruit Salsa image

Provided by Wildflour

Categories Mahi Mahi

Time 30m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 23

4 (8 ounce) mahi mahi fillets (can sub tilapia or cod)
2 tablespoons canola oil
caribbean jerk seasoning (I used Dry Jerk Seasoning)
1 cup fresh pineapple, diced
1 cup fresh mango, diced
1 cup fresh papaya, diced
1/4 cup finely chopped cilantro
1 tablespoon grapefruit juice, can sub lime juice
1 tablespoon white rum
1 scotch bonnet peppers or 1 habanero pepper
1/4 cup finely chopped red onion
1 -2 teaspoon honey
1 garlic clove, finely minced
salt and pepper
8 soft flour tortillas or 8 soft corn tortillas
2 avocados, thinly sliced with
1/2 lime, juice of
2 cups red cabbage, finely shredded
1 cup jicama, finely julienned
2 cups sour cream
1 teaspoon fresh lime juice
1 teaspoon fresh lime zest
cilantro (to garnish)

Steps:

Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.
*Use 1 teaspoons seasoning per side per each fillet. More or less to taste.
Rub into fish evenly to coat.
Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.
Warm tortillas on grill.
Cut fillets into chunks, or coarsely shred with a fork.
Divide fish evenly onto 8 warmed tortillas.
Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.
Lime sour cream:.
Mix sour cream, lime juice and zest in small bowl.
Garnish with additional cilantro if desired.
*Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.
Enjoy!
Serves 4, two tacos apiece!
The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443.