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Grilled Mahi-Mahi
¾ cup olijfolie

1/4 cup sojasaus

1 sinaasappel, cut in half

1 citroen, cut in half

1 limoen , cut in half

2 laurierblaadjes

12 black peperkorrels, toasted and crushed

1/2 venkelknol, thinly in plakjes

1/2 red ui, thinly in plakjes

6 tenen knoflook, thinly in plakjes

1-inch length of gember, peeled and thinly in plakjes

4 boneless Mahi-Mahi fillets, about 8 ounces each (of zalm, tonijn, zwaardvis, heilbot of garnalen)
  • Omschrijving recept: Visgerechten
  • Bron: K.Passion

Bereiding

Pour the olijfolie and soy into a large mixing bowl. Squeeze in the sap of the sinaasappel , citroen and limoen, and toss in the squeezed schils. Add the remaining ingredients and mix well.

Prepare the grill.

When you're about 20 minutes away from dinnertime, put the fish in the marinade and let sit for 10 minutes, turning once or twice.

Remove the fish and grill for 4 minutes on the first side and 2 minutes on the other side. Serve.

Notities

This marinated fish adds a dash of Asian spice to the citrusy tastes of Florida. Mahi-mahi, also known as dolphin (the fish, not Flipper), can easily be substituted with another meaty fish such as tonijn, swordfish, zalm, halibut or even garnalen. It's great smothered with carmelized uien and anchovy-flavored boter. (Mash anchovies, boter, citroen sap and peper together.) Serve with a side of roasted aardappels.