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summertime

Grilled Mahi Mahi with Avocado-Chili Salsa

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Ingredients:

Salsa:

  • 1 ripe avocado, cut into 1/4- to 1/2-inch chunks
  • 2 plum tomatoes, cut into 1/2-inch chunks
  • 1 cup minced red onion
  • 1 jalapeño pepper or serrano chile, seeded and minced
  • 1/2 cup minced fresh cilantro
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt

Mahi mahi:

  • 1 1/2 pounds mahi mahi, cut into 4 pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, to taste

Method:

Step 1

Combine all of the salsa ingredients in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic), and mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container.

Step 2

In a deep, nonreactive dish (glass, stainless steel, or glazed ceramic), marinate the fish with the other ingredients for 20-30 minutes before grilling.

Step 3

Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side.

Step 4

Serve the fish with the salsa on top.

Recipe and photo by myrecipes.com

The Lanai’s Ceviche Recipe by Blake Pascua

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Ingredients

  • Pineapple-1 ea.-small diced
  • Tomato-2 ea.- small diced
  • Yellow onion-1/2-small diced
  • Cilantro-half bunch-rough chopped
  • Cumin-1 tsp
  • Coriander-1 tsp
  • Apple cider vinegar-1 tbsp
  • lemon, lime, orange juice mix- 1 ea.
  • cayenne pepper-1/2 tsp
  • Salt and pepper to taste
 Mix all of the ingredients together and set aside.
  • Fresh mahi or ono-3 oz. medium diced
  • 8 shrimp 16/20 size- peeled and deveined
Combine and blanch in hot water for 45 seconds and plunge into and ice bath of cold water to stop the cooking process. Then add the seafood mixture to the salsa and stir together. Let sit for 5 minutes before serving.
Typically serves up to four people. We recommend serving it in a bowl with a side of tortilla chips or your favorite dip chip.