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Citrus Glazed Mahi Mahi with Grilled Asparagus
Created by: Howcan Team
Ingredients
- 4 Mahi Mahi fillets (6 oz each)
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 bunch of asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together 1/4 cup orange juice, 1/4 cup lemon juice, 2 tablespoons honey, minced garlic, and grated ginger to make the citrus glaze.
- Preheat the grill to medium-high heat.
- Brush the Mahi Mahi fillets with the citrus glaze and season with salt and pepper.
- Place the Mahi Mahi fillets on the grill and cook for 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Baste with the remaining citrus glaze while grilling.
- While the Mahi Mahi is grilling, toss the trimmed asparagus with 2 tablespoons of olive oil, salt, and pepper.
- Place the asparagus on the grill and cook for 3-4 minutes, turning occasionally, until tender and slightly charred.
- Serve the grilled Mahi Mahi fillets with the grilled asparagus on the side. Enjoy!
The history of Citrus Glazed Mahi Mahi with Grilled Asparagus can be traced back to the fusion of Caribbean and Pacific Rim cuisines. This dish gained popularity in the 1980s when chefs in Hawaii and the Caribbean began experimenting with combining the sweet and tangy flavors of citrus with the delicate, flaky texture of Mahi Mahi. The dish became a staple in upscale seafood restaurants in coastal regions, where fresh Mahi Mahi and asparagus were readily available. Today, the best versions of this dish can be found in restaurants along the coastlines of Hawaii, the Caribbean, and other tropical regions. The key to this dish is the perfect balance of the citrus glaze, which should be sweet, tangy, and slightly caramelized, and the perfectly grilled Mahi Mahi, which should be moist and flavorful. The grilled asparagus adds a smoky, earthy flavor that complements the fish beautifully. For a unique twist, some chefs also incorporate tropical fruits like mango or pineapple into the citrus glaze for an extra burst of flavor.
30 min
4
300 calories
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