Grilled Mahi Mahi Recipe
Jasmine Rice/Summer Succotash/Fresh Pineapple Salsa
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Ingredients
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Grilled Mahi Mahi
Jasmine Rice
Summer Succotash
Fresh Pineapple Salsa
Method
Grilled Mahi Mahi
- 1
Marinate the Mahi Mahi
In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and paprika. Add the Mahi Mahi fillets and coat them well. Cover and refrigerate for at least 30 minutes.
- 2
Jasmine Rice
- 3
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Fluff with a fork before serving.
Summer Succotash
- 4
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced red onion and cook until translucent, about 3 minutes. Add the zucchini and cook for another 2 minutes. Stir in the corn kernels and red bell pepper. Season with salt and black pepper, and cook for an additional 5 minutes until the vegetables are tender. Stir in the fresh basil just before serving.
Fresh Pineapple Salsa
- 5
Prepare the Salsa
In a mixing bowl, combine diced pineapple, red onion, cilantro, and jalapeño. Drizzle with lime juice and sprinkle with salt. Stir well to combine and let it sit for about 10 minutes to allow the flavors to meld.