I went to my favorite local market, Bristol Farms, on my way home from work today and just ended up buying a bunch of items that were on sale with no direction in what I wanted to cook for dinner tonight. They had mahi mahi and blood oranges discounted pretty well, so I bought both then got home and decided to just throw the two together in a meal.
The best part of this meal is saving the orange slices for the end. Cooking them makes them extra juicy and if you pat them down on the cooked mahi mahi, you’ll end up getting some great extra flavor on your fish with the added bonus of a unique taste on the oranges. Save them for last and you’ll have a unique dinner/dessert from the mahi mahi.
Grilled Blood Orange Mahi Mahi Recipe
1 Mahi mahi filet (skinned)
- Kosher Salt
- Black pepper
- Cayenne pepper
- Ground Cinnamon
1 Blood orange (sliced)
Set the grill to medium heat.
Mix the spices together to make your spice rub.
Make a small coating of extra virgin olive oil on your mahi mahi filet. Rub the spice rub to one side of your filet
Place the mahi mahi filet, spiced side up, over direct medium heat on your grill. Cook for 5-6 minutes per side.
When you flip the filet, add the orange slices directly to the grill. Flip after 3 minutes and remove when you remove the filet
Place the blood orange slices over the mahi mahi, pressing down lightly with a fork to release the juices onto your mahi mahi.