Grilled Mahi Mahi with Lemon Herb Sauce

We have been trying to incorporate more fish into our dinner menus lately. If you have people that aren’t into fish, the key to making it a winning dish is to up your sauce game. Mahi mahi is a white fish that is very mild in flavor; it will take on nearly any flavor profile you throw at it. To keep things fresh and vibrant for spring and summer we use this lemon herb sauce. This sauce is a great accompaniment to the fish but also is great for chicken kabobs, shrimp, or grilled veggies. We like to make extra and keep it in the fridge to use throughout the week (eat with a spoon). We served this mahi mahi with white rice and grilled asparagus for the perfect healthy spring dinner.

Grilled Mahi Mahi with Lemon Herb Sauce

Makes: 4 servings

Prep Time: 10 minutes Total Time: 30 minutes

Ingredients:

  • 4 fillets mahi mahi
  • 2 lemons- zest and juice
  • 1 1/2 cups packed fresh herbs and stems- we used cilantro and parsley
  • 2 cloves garlic
  • 1/3 cup olive oil + 2 tbs olive oil
  • 2 tbs water
  • salt and pepper to taste

Directions:

  1. Heat your grill to medium-high heat.
  2. Prepare the mahi mahi by seasoning it with the 2 tbs olive oil and salt and pepper. We prefer to grill our fish on top of foil on the grill to prevent sticking- if you prefer to cook directly on the grill make sure the grill is very clean! Grill the fish for 5 minutes per side, 10 minutes total, or until the mahi is opaque all the way through.
  3. While the fish is cooking make the lemon herb sauce. Combine the lemon zest and juice, fresh herbs, garlic, and olive oil in a food processor. Pulse until completely blended, adding as much as 2 tbs water if necessary. Season the sauce to taste with salt and pepper.
  4. Serve the fish over rice with lots of lemon herb sauce.

Crispy Fish Tacos

We (Tuck’s family) have been living in Florida for about two weeks now and are totally spoiled when it comes to fish options compared to when we live in Colorado. We order fish tacos all the time when we go out for meals and figured it was time to make them at home. Our rental house does not have a grill, so we opted for crispy fish tacos. This makes the tacos a little more decadent, but no one in our house was complaining. 

When it comes to making any sort of tacos at home, it’s easy to get overwhelmed with the toppings. Our favorite fish taco toppings are usually some sort of spicy aioli and a creamy, limey coleslaw. We have combined those two in this recipe to save some time in the kitchen and love the outcome. The spicy coleslaw is helps balance out the richness of the fried fish. We like to finish our tacos with fresh avocado, a few slices of red onion, a healthy squeeze of lime and a slice of jalapeno for punch, but add or subtract any ingredients to achieve your taco making dreams! 

Crispy Fish Tacos
Makes: 4 servings 
Prep Time: 30 minutes   Total Time: 45 minutes 

Ingredients For Crispy Fish: 

  • 1 1/2 lbs flakey white fish- we used red snapper but tilapia, cod, and halibut work well
  • 1 cup panko bread crumbs 
  • 2 eggs 
  • 1 tbs water 
  • up to 1 cup vegetable oil 

Ingredients For Chipotle Lime Coleslaw: 

  • 3 cups shredded cabbage or cabbage salad mix 
  • 2 chipotles in adobo, finely minced 
  • 1/3 cup mayonnaise or Greek yogurt 
  • juice of one lime
  • 1 tbs honey 
  • 2 tsp cumin 
  • 1/4 cup chopped cilantro 
  • salt and pepper to taste 

Ingredients for Additional Tacos and Toppings: 

  • 12 taco sized tortillas 
  • one lime, cut into wedges 
  • 1/4 red onion, thinly sliced 
  • 1 avocado, sliced 
  • 1 jalapeno (optional) 
  • additional cilantro leaves 

Directions: 

  1. Prepare the fish. Cut the fish into slices about two fingers thick so that they are in bite-sized pieces. We bought true “taco tortillas” that are about 4 inches in diameter. Judge the size of the fish based on the size of your tortilla. 
  2. Whisk the eggs and 1 tbs water in a small bowl. Season with salt and pepper. Put the bread crumbs in a second bowl and also season with salt and pepper. Create an assembly line to bread the fish pieces, dunking each piece in egg wash and then in the bread crumbs. Place the breaded fish onto a cookie sheet for easy access while cooking. 
  3. Heat a large saute pan over medium-high heat. Add enough vegetable oil to the pan so that the bottom is coated. When the oil is hot, add the fish pieces to the pan. The fish should be in one layer and not over crowded. It will likely take you 3+ rounds in the pan to get all the fish cooked. Cook the fish for 3 minutes per side, or until the fish is completely cooked through. Remove from the pan and onto paper towel to drain the excess oil. Season with a bit of salt. Repeat this step as necessary, including refilling the oil if needed, until all the fish is cooked. 
  4. Make the coleslaw. Combine the wet ingredients of the slaw (chipotles in adobo-cilantro) in a large mixing bowl. Whisk well to combine and season with salt and pepper to taste. Depending on how spicy you want the slaw you might add additional mayo or honey. Add the cabbage to the slaw dressing and mix to combine.
  5. Heat the tortillas in the microwave for 30 seconds. Assemble the tacos by layering the coleslaw on the bottom and fish on top. Top with any additional desired ingredients from the list above. Enjoy immediately. 

Mediterranean Salmon Bowls

At Tuck’s house, we know the struggle of trying to mix up the weeknight dinner routine so that we aren’t eating the same rotation of recipes week after week, all year long. “Bowl” recipes have become a frequent entree in our house for this reason. Once we have a concept in mind, we can mix and match the ingredients based on what we have in the refrigerator and what is in season. Tuck’s dad loves salmon so we try and eat it once a week but alter the flavors so the dinner menu doesn’t feel stale. This week, we did a Mediterranean Salmon Bowl since we are having gorgeous weather and raw vegetables still are appetizing. It’s quick and easy, can be made in 30 minutes. The leftovers make a great lunch on the go the next day, if you have any! 

Mediterranean Salmon Bowls 

Makes: 4 servings 

Cook Time: 15 minutes    Total Time: 20 minutes 

Ingredients For the Dressing: 

  • 1/2 cup olive oil 
  • 1/4 cup mayonnaise 
  • 1/3 cup red wine vinegar 
  • 1 tsp dijon mustard
  • 1 tsp dried oregano
  • 1 tsp dried parsley 
  • 1/2 tsp red pepper flakes 
  • 1 large garlic clove, finely chopped 
  • salt and pepper to taste 

Ingredients For The Bowls:

  • 4 cups kale, stems removed and finely chopped like confetti 
  • 2 cups cooked quinoa 
  • 4- 6 oz salmon fillets
  • 1 tbs olive oil
  • 1 tbs garlic powder
  • 2 tsp each, salt and pepper 
  • 1 small cucumber, diced 
  • 1 cup cherry tomatoes, sliced in half 
  • 1/2 cup kalamata olives
  • 1/2 cup red onion, diced 

Directions

  1. Preheat the oven to 385 degrees. 
  2. To make the dressing, combine all of the ingredients in a medium sized bowl with the exception of the olive oil, salt, and pepper. Whisk well to combine. Continue to whisk the mixture while drizzling in the olive oil until it is fully absorbed. Season to taste with salt and pepper. Set aside.  
  3. To make the salmon, place the salmon on a cookie sheet that is covered with foil. Brush with 1 tbs olive oil. Season the salmon fillets with the salt, pepper, and garlic powder. Bake in the oven for 13 minutes for a medium cook. 
  4. While the salmon is cooking, prepare the bowls. Mix the quinoa and kale together in a large bowl. Toss with 1/3 to 1/2 of the dressing and mix well to combine. Place in four serving bowls. Top with the cucumbers, tomatoes, red onions, and kalamata olives. 
  5. Once the salmon has finished cooking, remove it from the oven and let it sit for a minute on the pan. Use a knife to gently remove the fillet from the skin, and serve one piece on each kale and quinoa bowl. If you are planning to use any of the recipe for lunch the next day, let the salmon cool completely before adding to the bowls. Use the remaining dressing to drizzle over the salmon and bowl toppings.