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.