Tuesday, November 30, 2010

Grilled Mahi-Mahi & Jerk-Spiced Veggies

Mahi-Mahi with Jerk-Spiced Veggies
served with Jasmine Rice
So I set out to make dinner the other night & everything seemed to go wrong! First, I realized my panko bread crumbs (that I was originally planning to use) were old and stale because no one bothered to close the bag with a tie after using it. So instead of making a panko-crusted mahi-mahi, I decided I would just make it easy (I was tired!) with a drizzle of extra-virgin olive oil & lemon juice and throw it on the grill. Except for one big problemo— I was out of propane! Thankfully I have a handy-dandy Panini Grill :) 

Things didn’t turn out exactly as I had planned, but this dish still turned out yummy…especially those jerk-spiced veggies (that’s where all the flavor is!) The colors look great for a fall dish and you HAVE to invest in a Julienne Peeler if you want perfect little strings of carrot and zucchini. I picked up mine this summer at the Del Mar Fair, but you can get one too (& at a great price!) on Amazon
XOXO....little j Y
Nifty Julienne Peeler
Grilled Mahi-Mahi
3 Mahi-Mahi fillets, defrosted
1 small lemon (add rind of lemon to rice, if desired)
extra-virgin olive oil
salt & pepper

Prepare mahi-mahi fillets by drizzling (both sides) with extra-virgin olive oil, lemon juice and seasoning with salt & pepper. Add other spices or herbs, if desired. Set grill to medium-high heat and grill fish for about 7 minutes on each side, or until the fillet reaches an internal temperature of 145 degrees.

Jerk-Spiced Veggies

1 tbsp extra-virgin olive oil
3 carrots, julienne
½ of a brown onion, diced
1 zucchini, julienne
2-3 tsp Jamaican rub
salt & pepper, to taste
Julienne Carrots & Zucchini

Heat the extra-virgin olive oil in a medium saucepan on medium-high heat. Add the onion, salt, and pepper. Let the onions soften by cooking for about 5 minutes before adding in the carrots. The carrots take awhile to lose their crunch, so it helps if you let them steam in the pan by putting the lid on the saucepan. Stir frequently.

After about 15 minutes, add in the zucchini. Continue cooking until veggies soften, although I enjoy when there is still a bit of a crunch too. Season with the Jamaican spices. I used Dean & Deluca's Jamaican Jerk Rub, but any kind will do. 

*Recipe serves three, but it wouldn't hurt to add more veggies since they do wither down after being cooked.

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