Best Grilled Mahi Mahi With Jerk Spice Michael Chiarello 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

Marinated Grilled Shrimp Cocktail image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 4h23m

Yield 4 appetizer servings

Number Of Ingredients 9

1 pound large prawns (size 16 to 20 or larger), shells on
1/2 cup citrus olive oil
2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
4 bamboo skewers, soaked in water for 20 minutes, or metal skewers
Salt and freshly ground black pepper
Citrus Aioli, optional, recipe follows

Steps:

Cut along the back about 1/4-inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow, non-aluminum baking dish.
In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice. Pour over prawns, cover, and let marinate, refrigerated, 1 to 4 hours.
Preheat grill or broiler.
When ready to cook, thread prawns on skewers and discard marinade. Season with salt and pepper, to taste, and grill or broil, turning once, until just done, 2 to 3 minutes.
Shrimp can be served warm or at room temperature. They are delicious on their own or with Citrus Aioli.
Cook's Note: Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that I use it often when preparing shrimp or prawns for salads, pasta, pizza, and sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce or pizza topping. Peel shrimp after they come off the grill.
2 cloves garlic
Coarse salt
1 cup prepared mayonnaise
2 lemons, zested
1 lemon, juiced
Freshly ground black pepper
Using a mortar and pestle, or on a cutting board, finely mash the garlic cloves with a pinch of salt.
In a bowl, mix the garlic paste with remaining ingredients and serve. Keep refrigerated until ready to serve.