If the price of beef has you thinking about not grilling this Labor Day, I’ve got a great grilled recipe to help out: Grilled Mahi Mahi with Summer Squash Salsa. It’s flakey white fish topped with a kind of fresco fiesta salsa on top. What’s cool about the salsa is that it’s got some spice zip to it, but it also has a cooling effect on your tongue which will help with the heavy heat we’re going to have this weekend.
Ingredients are easy on this one. Mainly Mahi Mahi and the stuff that you make the salsa with: cilantro, onion, tomatoes, zucchini, jalapenos (to taste), limes, olive oil, and just a few other spices you probably have lying around.
And since it’s fish, the grilling only takes about 6 minutes. I would serve with some rice or tortilla strips.
Here’s the full recipe.
Ingredients
Directions
- Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes.
- Combine the zucchini, tomatoes, red onion, jalapeno, lime juice and half of the cilantro in a bowl. Set aside 1 hour.
- Preheat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter.
- Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.