Grilled Mahi with Cucumber & Clementine Salsa
This is another delicious recipe adapted from the Gwyneth Paltrow cookbook my dad bought me a few months ago, It’s All Good. Easy and quick to make on a work night, and the flavors from the salsa were really satisfying. It’s also an incredibly beautiful presentation and would be great for guests.
I served this with my lemon and garlic roasted broccoli and some roasted sweet potatoes with a sprinkling of cinnamon, salt and brown sugar, and finished under the broiler. Yum!
What you’ll need: cucumber, clementines, red chili, red onion, cilantro, mint, lime, salt, Mahi and olive oil.
Combine the cucumbers, clementines, chili, onion, cilantro, mint and lime juice in a mixing bowl along with a healthy pinch of salt. Stir to combine and set aside.
Heat a grill or grill pan over high heat. Coat the fish with the olive oil and sprinkle with salt. Grill until firm to the touch and nicely browned, about 4 minutes on each side depending on the thickness.
Serve the fish with the salsa and extra lime wedges.
Grilled Mahi with Cucumber & Clementine Salsa
Recipe adapted from Gwyneth Paltrow’s cookbook, It’s All Good
For the Salsa
- 1/2 English cucumber, cut into a small dice
- 4 clementines, peeled and cut into a small dice
- 1/2 fresh red chili, finely minced
- 1/4 small red onion, very finely sliced
- 1 Tablespoon roughly chopped cilantro
- 6 mint leaves, finely sliced
- juice of 1 lime
- coarse sea salt
For the Fish
- Four 6oz fillets of Mahi
- 2 Tablespoons extra virgin olive oil
- coarse sea salt
Steps
- Combine the cucumbers, clementines, chili, onion, cilantro, mint and lime juice in a mixing bowl along with a healthy pinch of salt. Stir to combine.
- Heat a grill or grill pan over high heat. Coat the fish with the olive oil and sprinkle with salt. Grill until firm to the touch and nicely browned, about 4 minutes on each side depending on the thickness.
- Serve the fish with the salsa and extra lime wedges.
Hugs, kisses & yummy dishes… xoxo
Lauren