Each month you are assigned another blogger from your group, there are 4 of them. I am in group D and boy, what a creative group we are. The bloggers do not know who was assigned to who. The idea is to
stalk learn about the blogger you have. You do this by secretly going into their blog, read about them, spend time with them, drool over all their delicious recipes and then find one that you can't wait to make and make it. Then share it. That is what today is all about, sharing. We are sharing our recipes today with each other and with our readers. Make sure you stop by the other's posts...they really offer some amazing recipes.
This month I was assigned Sally of Bewitching Kitchen. Sally is celebrating her 6th blogiversary this month. Six years!! Amazing. She is a biochemist currently working for Kansas State University. Prior to moving to Kansas she resided in Paris and California but she was born and raised in Brazil. With all of those influences how could her cooking be anything other than delicious.
You can imagine just how many recipes Sally has on her blog after 6 years. I was very overwhelmed so I decided to make my life easier and decide what I wanted to make and then look for a recipe. Sally makes this very easy with a search option on her recipe page. I decided I would like to make a fish/seafood dish and that led me to the recipe I am sharing with you today.
I made some very slight adaptations to Sally's recipe because it sounded perfect just as it was. I only had one Mahi Mahi fillet but I also had a Cod fillet so I used that as well. The recipe calls for a mild vegetable oil. Sally used grapeseed oil. I had some cottonseed from Acala Farms that was flavored with cumin and chilis. I used that and deleted the chili sauce in the recipe.
The fish was tender and flavorful.
Just a word of caution, it was a bit spicy for my hubby as I made it.
If you have a spice sensitive love in your life you may want to follow Sally's original recipe.
Grilled Mahi Mahi with Citrus Marinade
slightly adapted from Bewitching Kitchen
2 fillets of MahiMahi or other firm fleshed fish
2 T. fresh lime juice
3 T. rice wine vinegar
1 T. finely chopped ginger (I used Gourmet Garden Ginger)
1 T. finely chopped scallions
3 T. Chile seasoned cottonseed oil or 3 T. mild vegetable oil and 1/2 t. chili sauce
1 T. soy sauce
Salt and Pepper to taste.
Combine all ingredients except fish in a sealable plastic bag and shake to combine. Add the fish fillets and reseal the bag. Marinate in the refrigerator for 30 min. to 2 hrs. Grill over med high heat until cooked through, about 8 minutes per side depending on the thickness of the fish. Print Recipe