“ Turning the classic ingredients of a mojito - mint, lime, and rum - into a sweet and savory marinade for a fresh piece of grilled fish will have you dreaming of the beach. Kate, Recipe Hunter ”
This is one of those recipes that makes you scratch your head at first but then makes perfect sense! We love cooking with booze (and saving a little nip for the cook) and the creative marinade behind this simple grilled fish dish just works. When making a Mojito, the classic Cuban cocktail, lime and mint are muddled with sugar then combined with rum for a refreshing cocktail. This recipe takes many of the same ingredients with a couple of shallots for an onion-y bite and turns them into a tangy, savory, and sweet marinade that’s perfect for a firm-fleshed white fish like Mahi Mahi. Already too cold in your neck of the woods to fire up the grill? No problem – brush of some of the extra marinade and sear the fish over high heat in a pan to feel like you’re on the beach.
Grilled Mojito Mahi Mahi
- 1 pound mahi mahi filets
- 2 shallots, peeled and trimmed
- ¼ cup coarsely chopped fresh mint
- ¼ cup rum
- 1 tablespoon freshly grated lime zest
- ½ cup lime juice
- 3 tablespoons honey
- 2 tablespoons canola oil
- 1 tablespoon kosher salt
- In a blender, combine the shallots, mint, rum, lime zest, lime juice, honey, oil, and salt. Blend until smooth then pour over the mahi mahi. Refrigerate for no more than 20 minutes.
- Preheat the grill over medium high heat and lightly oil the grates. Shake off the excess marinade from the fish and grill for 3-4 minutes per side or until cooked through.
Here's a handy tip to help you make this Grilled Mojito Mahi Mahi recipe.Read the full tip >
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