A mild and delicate white fish, Mahi Mahi is one of my favorite fishes to grill as the smoke adds a subtle balance to its flavor. For this recipe sponsored by Omaha Steaks, I created a fresh herb salt blend to season the fish, then finish it off with a tart and tangy charred tomato relish.
GRILLED MAHI MAHI WITH HERB SALT AND CHARRED TOMATO RELISH
6 (6oz) Mahi Mahi fillets
2 tbsp. extra virgin olive oil
Herb salt (recipe follows)
Charred tomato relish (recipe follows)
Prepare grill for medium-high heat cooking (approximately 400 degrees). Brush fish with olive oil then season liberally on both sides with herb salt. Place fillets on a well-oiled grilled grate and allow them to cook until they release easily from the grill grate, approximately 5 minutes. Flip the fish and grill the other side for 4-5 minutes until it flakes easily. Remove, top with charred tomato relish and serve immediately.
¼ cup Kosher salt
½ tsp. fresh thyme leaves
½ tsp. chopped rosemary
1 sage leaf
½ tsp. lemon zest
Place all ingredients in a food processor and blend until all of the ingredients are combined. Place in an airtight container and store in the refrigerator until ready to use.
CHARRED TOMATO RELISH
6 Roma tomatoes
2 cloves garlic, minced
1 shallot, minced
1 tsp. balsamic vinegar
1 tsp. extra virgin olive oil
Kosher salt and ground black pepper to taste
Prepare grill for medium-high heat cooking (approximately 400 degrees). Place tomatoes on a well-oiled grill grate and allow them to cook for 5-7 minutes, turning them periodically until the skin is lightly charred and beginning to burst. Remove the tomatoes from the grill, remove the tough stem and core and roughly chop. Place chopped tomatoes in a medium mixing bowl, add remaining ingredients, and stir to combine. Refrigerate until ready to use.
This post was sponsored by Omaha Steaks but the recipe and opinions are mine.