Grilled Mahi Mahi on a bed of Asparagus and Bean Sprouts topped with Caviar
2 fillets of Mahi Mahi (about 6 ounces each)
1 lime, juiced
1 tablespoon fresh grated ginger
1 tablespoon sesame oil
2 tablespoons soy sauce or dark tamari
2 scallions, thinly sliced (for marinade + garnish)
chive sprigs (for garnish)
salt and pepper to taste
Using a grill, or a grill pan - prepare to be on medium to high heat. Dust fillets with salt and pepper, set aside. In a medium shallow dish, prepare quick marinade combining lime juice, ginger, sesame oil, soy sauce, and a handful of scallions - wisk ingredients. Dredge the fillets in the marinade and set aside for about 20 minutes.
Check grill and after the fillets are properly soaked, place on grill - grill until the outside is opaque and the inside is partially pink.
Suggestion: Serve on a bed of large crispy bean sprouts and cooked asparagus, dollop a small bit of caviar on top, and garnish with the left over scallions and chives.
1 lime, juiced
1 tablespoon fresh grated ginger
1 tablespoon sesame oil
2 tablespoons soy sauce or dark tamari
2 scallions, thinly sliced (for marinade + garnish)
chive sprigs (for garnish)
salt and pepper to taste
Using a grill, or a grill pan - prepare to be on medium to high heat. Dust fillets with salt and pepper, set aside. In a medium shallow dish, prepare quick marinade combining lime juice, ginger, sesame oil, soy sauce, and a handful of scallions - wisk ingredients. Dredge the fillets in the marinade and set aside for about 20 minutes.
Check grill and after the fillets are properly soaked, place on grill - grill until the outside is opaque and the inside is partially pink.
Suggestion: Serve on a bed of large crispy bean sprouts and cooked asparagus, dollop a small bit of caviar on top, and garnish with the left over scallions and chives.
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