Welcome to the inaugural Friday Food Frenzy! In case you missed it or missed the almost picture-less post earlier this week, Friday's posts will be written by my ever-so-talented sister, Dana. Yesterday was her 4th anniversary, and in honor of that she cooked a fabulous meal for the hubs. So on to the show!
So yesterday was a very special day for me. Yesterday was my four-year anniversary with my uber-steller husband, Mike. For our anniversary, I told Mike that I would make anything he wanted for dinner. Anything. That’s when it got interesting. Mike actually made up a March Madness/Sweet Sixteen style bracket of dishes to match up against each other and choose from. Kudos to me and my cooking, I guess.
There were some pretty tough choices to make: Irish stew vs. beef stew, good ol’ fried chicken against new seafood recipes. It was an epic struggle, but, in the end, Grilled Mahi-Mahi In Wine Marinade won out. No surprise there. Mike loves Mahi-Mahi.
Let me preface this recipe by saying that it has some unique ingredients that I think can be substituted fairly easily. I know I did for one or two of them. With that said, here’s the recipe…
Grilled Mahi-Mahi In Wine Marinade
· 4 6 oz mahi-mahi fillets
· 1/4 cup fresh lemon juice (1 to 2 lemons)
· 1 Tbsp grated lemon zest
· 1 cup chardonnay
· 1 tsp vanilla extract
· 1/4 cup grapeseed oil
· 1/4 tsp kosher salt
· 1 tsp diced jalapeño pepper (deveined and seeded)
· 2 garlic cloves, pressed
· To make the marinade, combine the lemon juice, lemon zest, vanilla, and chardonnay in a non reactive mixing bowl. Whisk in the oil a little at a time. Add the salt, jalapeño and garlic. Place the mahi-mahi in a non reactive container and pour the marinade over. Refrigerate for 1 to 2 hours. Remove the mahi-mahi from the marinade. Bring the marinade to a low boil in a non reactive saucepan or microwave the marinade on high for 3 minutes.
· To grill, lightly brush the grill with vegetable oil. Grill and baste the mahi-mahi for about 5 minutes. Turn the fillets and grill for 3 to 4 more minutes or until the fish begins to flake when tested with a fork. Brush on a little of the warmed marinade while grilling. To cook indoors, preheat the oven to 350° f. Arrange the fish on a foil-lined baking sheet and bake for 7 to 8 minutes, or until the fish begins to flake when tested with a fork.
Much to my surprise, I did find grapeseed oil…on the very top shelf. It was $8 for a pretty big bottle, but I think regular olive oil would work just as well. I did not, however, buy the chardonnay. Why? Well, because, I don’t really know what chardonnay is. I looked it up on my iPhone and found out that chardonnay grapes are white grapes, so I just ended up buying some white cooking wine. I also did not buy the jalapeño because I do not, not, not work with peppers. Ever accidentally rub your eye after working with peppers? We don’t need to talk about it. I replaced the jalapeño with red chili flakes. Finally, I just didn’t include the lemon zest at all. I have yet to see how zest really improves a recipe that much. Culinary blasphemy, I know, but that’s how I feel.
My fish marinated for almost the entire two hours, but had to cook for an extra minute or two in the oven. It turned out moist and delicious and awesome! I mean, it was the juiciest fish I’ve ever had. I paired it with risotto and steamed broccoli with butter. Oh, my ears and whiskers, delicious! It’s not a cheap meal, but it’s really yummy, and Mike really enjoyed it. Give it a shot on a special occasion. I think you’ll like it too…if you like Mahi-Mahi, of course.
I hope you guys enjoy your weekend!