Grilled Mahi Mahi with Black Olive Quinoa
D'Artagnan chef bio | Yield: 2
Mahi mahi with its firm, meaty texture is a perfect fish to grill - outside or on a grill pan in the kitchen. It pairs well with the earthy flavor of red quinoa and the richness of our Jean Reno olive oil.
- To thaw mahi mahi, remove from packaging, place on a paper towel-lined plate or tray, or a wire rack, on the lowest shelf of the refrigerator. Allow about 12 hours, and once thawed, give a good pat-down with paper towels to remove any remaining moisture before cooking.
- Put fish into a zip lock bag with olive oil, lemon peel, black pepper, 2 smashed garlic cloves, and thyme sprigs. Let marinate in the refrigerator for a minimum of two hours.
- In a saucepot with a lid, bring red quinoa, stock or water, a pinch of salt, cracked black pepper, and 2 crushed garlic cloves to a boil. Reduce heat to a simmer and cover, cooking for 13 minutes.
- Remove mahi mahi from marinade and allow it to come to room temperature. Season the fish with sea salt.
- Grease a hot grill (or grill pan) and lay the fillets down across the grates. Cook for 3-4 minutes or until a crust forms and the fish releases from the grill easily. Flip once, cook for an additional 3 minutes on the other side. Remove from the grill, set on a wire rack, and allow fish to rest for 5 minutes.