Grilled Mahi Mahi Wednesday, April 16, 2008

Ingredients

Chef David Coburn Tony Roma’s Pigeon Forge, Tn.

10 oz mahi mahi filet
Steak seasoning (pepper, granulated onion, kosher salt) or your own
Cajun seasoning or sesame seeds
Sauce choices tomato pesto

Vegetable roasted garlic green beans
Rice pilaf

Directions

If using steak seasoning, season filet and place on hot char grill. Make diamonds on first side by rotating fish 2-3 minutes after placing on grill. Cook on first side 6-8 min. turn over. And finish cooking (app 155 degrees internal). If using Cajun or sesame seeds coat both sides and place on flat grill (you can use a sauté pan in place) with a little oil. Cook under med heat flipping over after 6-8 minutes and finish to 155 degree internal. Top with either tomato pesto. Place on plate with rice pilaf and roasted green beans

Roasted green beans

5 oz (per person)
Oil as needed
Roasted garlic
Salt and pepper

Coat beans in oil and place in 500-degree oven for app 3-4 min. Remove and mix with heated garlic. Season

Tomato pesto

1/6 to 1/4 cup Sun dried tomato pesto (store)
8 large tomatoes diced small
Salt and pepper
1/4 to 1/3 cup balsamic dressing (your favorite)
1/3 cup chopped parsley

Mix well and place refrigerator
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