Blackberry Ginger Balsamic Grilled Mahi Mahi

July 06, 2020

Blackberry Ginger Balsamic Grilled Mahi Mahi

Ingredients:

9oz Mahi Mahi filets
2 Tablespoons Rocky Mountain Olive Oil Lemon Fused Olive Oil
1 Tablespoons ginger powder
1 Tablespoon garlic powder
2 Tablespoon Rocky Mountain Olive Oil Blackberry Ginger Dark Balsamic Vinegar
1/4 cup Bragg Liquid Aminos
2 Tablespoons honey
2 Tablespoons Bonterra Organic Cabernet Sauvignon
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.

Balsamic Blackberry Colorado Cuisine COVID Cuisine Dinner Family Meal Fish Fish Recipe Ginger Grill Healty Indepence Day Light Lunch Mahi Marinade Marinate Meat Polyphenols Protein Rocky Mountain Olive Oil Salad Seafood Summer Vinegar

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