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

Ingredients

1 Mahi mahi filet (skinned)

Olive oil

Equal parts:

• Kosher Salt
• Black pepper
• Cayenne pepper
• Ground Cinnamon
• Cumin

1 Blood orange (sliced)

Directions

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.