MAHI MAHI ON A STICK
With a fish this good, they named it twice. Chef Justin shows Chad his famous Mahi Mahi on a stick with a decadent citrus sauce.
MAHI MAHI KEBOBS
Yield 4 Servings
Ingredients:
1.5 pounds Florida Mahi Mahi, cut into one inch cubes
2 large Florida bell peppers cut into one inch pieces
2 large sweet onions cut into one inch pieces
2 large Florida zucchini cut into one inch pieces
4 Florida yellow squash cut into one inch pieces
12 Florida mushrooms, cut in half
20 bamboo skewers, soaked in water for at least one hour
Sea salt and fresh ground pepper to taste
1/2 Florida orange, juiced
1 tablespoon orange zest
1 teaspoon lime juice
1 teaspoon lemon juice
1/4 cup parsley, chopped fine
2 cloves garlic, chopped fine
Olive oil
Preparation:
Skewer the Mahi Mahi cubes evenly onto 4 of the bamboo skewers.
Do the same thing with all of the vegetables keeping each vegetable on a separate skewer.
Season each skewer lightly with salt and pepper.
In a small bowl combine orange juice, lime juice, orange zest, lemon juice, parsley and garlic.
Stir to combine.
Using a whisk, whisk in a small amount of olive oil at a time until a vinaigrette is made.
Preheat oven broiler or grill on medium high heat.
Cook skewers for 7 to 10 minutes or until the Mahi Mahi is completely done and the vegetables are crisp tender.
Note that the vegetables have slightly different cooking times.
Remove skewers from heat and serve warm.
MAHI MAHI KEBOBS
Yield 4 Servings
Ingredients:
1.5 pounds Florida Mahi Mahi, cut into one inch cubes
2 large Florida bell peppers cut into one inch pieces
2 large sweet onions cut into one inch pieces
2 large Florida zucchini cut into one inch pieces
4 Florida yellow squash cut into one inch pieces
12 Florida mushrooms, cut in half
20 bamboo skewers, soaked in water for at least one hour
Sea salt and fresh ground pepper to taste
1/2 Florida orange, juiced
1 tablespoon orange zest
1 teaspoon lime juice
1 teaspoon lemon juice
1/4 cup parsley, chopped fine
2 cloves garlic, chopped fine
Olive oil
Preparation:
Skewer the Mahi Mahi cubes evenly onto 4 of the bamboo skewers.
Do the same thing with all of the vegetables keeping each vegetable on a separate skewer.
Season each skewer lightly with salt and pepper.
In a small bowl combine orange juice, lime juice, orange zest, lemon juice, parsley and garlic.
Stir to combine.
Using a whisk, whisk in a small amount of olive oil at a time until a vinaigrette is made.
Preheat oven broiler or grill on medium high heat.
Cook skewers for 7 to 10 minutes or until the Mahi Mahi is completely done and the vegetables are crisp tender.
Note that the vegetables have slightly different cooking times.
Remove skewers from heat and serve warm.