Grilled Orange-Cumin Mahi Mahi with Smoky Summer Vegetable Hash // News // Campus Dining // University of Notre Dame

Mahimahi Lr

There is no better time for grilling fresh fish than in the summer over a charcoal grill. I have cooked this
dish several times and have found it to be one of my favorite dishes to eat in the hot summer season of
July.

Mahi mahi, aka dolphinfish (but no relation to the Flipper variety of dolphin) is a true grilling fish. The
slightly pink flesh is sweet and mild, and the large-flaked texture holds up extremely well to the grilling
process.

In this recipe, the cumin helps form a crusty, flavorfully crisp exterior, which is set up by the tender
vegetables that are grilled and then chopped up in a hash-like concoction.

Happy grilling!

-Chef Don

Ingredients	Method
2 ears corn, husked, desilked, blanched in boiling salted water for 2 minutes and drained 2 medium zucchini, cut lengthwise into 1-inch planks 2 medium summer squash, cut lengthwise into 1-inch planks 1 small red onion, peeled and cut into 1-inch rings 1 red bell pepper, halved and seeded 2 tablespoons extra virgin olive oil Salt and freshly cracked black pepper to taste 1 tablespoon minced garlic 2 tablespoons roughly chopped fresh cilantro 1 tablespoon roughly chopped fresh oregano 2 tablespoons fresh lime juice (about 1 lime) 5 to 7 dashes Tabasco sauce 4 8-ounce mahi mahi steaks , about 1 inch thick Zest of 1 orange (orange part only using a micro planer 2 tablespoons ground cumin 2 tablespoons vegetable oil	1. Put the corn, zucchini, summer squash, onion, and bell pepper into a medium bowl along with the olive oil and salt and pepper to taste and toss well to coat the vegetables. Lay the vegetables out on the grill over a medium-hot fire and, as they brown, flip them over; turn the corn several times. When each vegetable is nicely browned and cooked through, pull off the grill. You should count on 3 to 4 minutes per side for the bell pepper; 4 to 5 minutes per side for the zucchini, summer squash, and onions; and 5 to 7 minutes for the corn. 2. As soon as the vegetables are cool enough to handle, cut the corn kernels off the cob and cut all the other vegetables into bite-sized chunks. Combine all of the vegetables in a bowl, add the garlic, cilantro, oregano, lime juice, and hot sauce, toss well, and set aside. 3. Sprinkle the mahi mahi with salt and pepper to taste. In a small bowl combine the orange zest, cumin, and vegetable oil and mix well. Coat the mahi generously with this mixture and grill over the medium-hot fire for 5 to 6 minutes per side. To check for doneness: Cut into one of the mahi steaks and peek inside; it should be opaque with no pink. Remove the fish from the fire. Put a generous helping of the vegetable hash on each plate, top with a mahi steak, and serve warm.

Ingredients

Method

2 ears corn, husked, desilked, blanched in boiling salted water for 2 minutes and drained
2 medium zucchini, cut lengthwise into 1-inch planks
2 medium summer squash, cut lengthwise into 1-inch planks
1 small red onion, peeled and cut into 1-inch rings
1 red bell pepper, halved and seeded
2 tablespoons extra virgin olive oil
Salt and freshly cracked black pepper to taste
1 tablespoon minced garlic
2 tablespoons roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh oregano
2 tablespoons fresh lime juice (about 1 lime)
5 to 7 dashes Tabasco sauce
4 8-ounce mahi mahi steaks , about 1 inch thick
Zest of 1 orange (orange part only using a micro planer
2 tablespoons ground cumin
2 tablespoons vegetable oil

1. Put the corn, zucchini, summer squash, onion, and bell pepper into a medium bowl along with the olive oil and salt and pepper to taste and toss well to coat the vegetables. Lay the vegetables out on the grill over a medium-hot fire and, as they brown, flip them over; turn the corn several times. When each vegetable is nicely browned and cooked through, pull off the grill. You should count on 3 to 4 minutes per side for the bell pepper; 4 to 5 minutes per side for the zucchini, summer squash, and onions; and 5 to 7 minutes for the corn.

2. As soon as the vegetables are cool enough to handle, cut the corn kernels off the cob and cut all the other vegetables into bite-sized chunks. Combine all of the vegetables in a bowl, add the garlic, cilantro, oregano, lime juice, and hot sauce, toss well, and set aside.

3. Sprinkle the mahi mahi with salt and pepper to taste. In a small bowl combine the orange zest, cumin, and vegetable oil and mix well. Coat the mahi generously with this mixture and grill over the medium-hot fire for 5 to 6 minutes per side. To check for doneness: Cut into one of the mahi steaks and peek inside; it should be opaque with no pink. Remove the fish from the fire. Put a generous helping of the vegetable hash on each plate, top with a mahi steak, and serve warm.