Mahi-mahi 'cayo Hueso' Recipe
Boneless fillet of mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice and platanos.
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Ingredients
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Mahi-Mahi Marinade
Mojo-Marinated Onions
Yellow Rice
Platanos
Method
Mahi-Mahi Marinade
- 1
Prepare the Marinade
In a large bowl, combine lime juice, orange juice, minced garlic, olive oil, salt, and black pepper.
- 2
Marinate the Fish
Add the mahi-mahi fillets to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
Mojo-Marinated Onions
- 3
Prepare the Onions
In a bowl, combine thinly sliced red onions, lime juice, olive oil, dried oregano, and salt.
- 4
Marinate the Onions
Let the mixture sit at room temperature while the fish is marinating, or refrigerate for up to 2 hours for a stronger flavor.
Yellow Rice
- 5
- 6
Add Broth and Seasoning
Pour in the chicken broth, add turmeric and salt, and bring to a boil.
- 7
Simmer
Reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
Platanos
- 8
Prepare the Plantains
Peel the green plantains and cut them into thick slices.
- 9
Fry the Plantains
In a large frying pan, heat vegetable oil over medium-high heat. Fry the plantain slices until golden and crispy, about 3-4 minutes per side.
- 10
Season
Remove from oil and drain on paper towels. Sprinkle with salt to taste.
Grilling the Mahi-Mahi
- 11
Preheat the Grill
Preheat your grill to medium-high heat. Remove the mahi-mahi from the marinade.
- 12
Grill the Fish
Grill the fillets for about 4-5 minutes on each side or until cooked through and flaky.
- 13
Serve
Plate the grilled mahi-mahi along with mojo-marinated onions, yellow rice, and fried platanos for a complete meal.