Soy-Grilled Mahi Mahi recipe with Korean Dipping Sauce
Mahi Mahi (there was only a frozen piece available when Matt went but it wasn't bad! Matt did the same recipe with a pork chop because he doesn't eat seafood)
1/4 cup soy sauce (we use Gluten Free/Low Sodium soy sauce)
1 1/2 T Rice vinegar
1 T sesame oil
2 T Splenda or brown sugar (We just did 1 T of brown sugar to cut down on the sweetness/sugar)
1 green onion, thinly sliced (We forgot to buy this, but we'll definitely add it next time)
1 tsp. garlic puree (we just used regular chopped garlic
pinch of cayenne pepper or a dash of hot sauce (I put Sriracha in mine, yum!)
Combine soy sauce, rice vinegar, sesame oil, Splenda or brown sugar, green onion, garlic puree and cayenne or hot sauce in small bowl. Put half of mixture into a small ziploc bag with the two pieces of fish and marinate at room temperature for 10-15 minutes.
While fish marinates, spray grill with non-stick spray or wipe with olive oil, then preheat grill to medium-high (you can only hold your hand there 2-3 seconds.)
Put fish on grill with top side down and grill 2-3 minutes (until you can start to see grill marks, I have to lift it up to see.) Rotate 45 degrees on same side and cook 2-3 minutes more to get criss-cross marks. Turn fish over and cook about 3-4 minutes more. Total cooking time will not be more than 8-10 minutes, The fish should feel barely firm when it's done; don't overcook. Serve hot, with dipping sauce on the side.
As you can see, we ate this with brown rice and broccoli that was marinated in the same sauce and grilled.
I also made the yummiest dessert tonight:
What you see above is two spoonfuls of 0% Plain (unsweetened) Fage Greek Yogurt mixed with some honey and cinnamon. Then I added some fresh raspberries and a sliced banana and drizzed with more honey (I know honey isn't "healthy" but it's nature's most natural sugar so I don't feel TOO guilty!)
This dessert was DELICIOUS and I'll definitely make it again when I have another sweet tooth (which is all the time!)