Blackberry Ginger Balsamic Grilled Mahi Mahi
9oz Mahi Mahi filets
Rocky Mountain Olive Oil Lemon Fused Olive Oil 2 Tablespoons 1 Tablespoons ginger powder 1 Tablespoon garlic powder
Rocky Mountain Olive Oil Blackberry Ginger Dark Balsamic Vinegar 2 Tablespoon
Bragg Liquid Aminos 1/4 cup 2 Tablespoons honey
Bonterra Organic Cabernet Sauvignon 2 Tablespoons 1/2 teaspoon red chili powder salt and pepper
Directions: Whisk all of the marinade ingredients together. Put the Mahi Mahi in a glass dish and pour the marinade over the fish. Make sure that the marinade is evenly distributed over the fillets. Refrigerate in marinade for 4 hours. Spray the grill with vegetable spray to prevent sticking and preheat on medium heat. Take the Mahi Mahi out of the marinade and put on a rack to let some of the marinade drain. Grill for 4 minutes then flip each fillet and grill for an additional 2 to 4 minutes, depending on how thick the steaks are. Remove from grill and place on platter. Serve hot.
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