Recipe of the Month: May 2015

Grilled Mahi Mahi with Roasted Yellow Pepper

Recipe from Big Green Egg

 RoM May 2015-Mahi Mahi


4 filets Mahi Mahi, 6 oz each (or substitute any firm flesh fish such as grouper, wahoo or halibut)
1 tbs extra virgin olive oil
Salt and pepper
2 yellow peppers
1⁄4 cup + 1 tsp olive oil
1 tsp fresh lemon juice
1⁄2 tsp sugar
Pinch of salt
1⁄4 cup heavy cream


  • Season the fish with salt and pepper and marinate in one tablespoon olive oil for an hour.
  • Set the EGG for direct cooking (without the convEGGtor) at 500°F/260°C.
  • While the fish is marinating, prepare the coulis. Brush the yellow peppers with 1 teaspoon of olive oil. Place the peppers on the cooking grid and roast until soft, about 5-6 minutes, turning regularly until the skin is loose. Remove from the EGG and place in a container and seal for five to seven minutes. When the peppers are cool enough to handle, remove the stems, skins and seeds; reserve any juice that accumulated in the container or peppers.
  • Add peppers and juice, lemon juice, sugar, salt, cream and remaining olive oil in a blender and puree until smooth. Remove to a small pot and keep warm.
  • Grill the fish for 3 minutes or until nice grill marks have formed. Carefully turn the fish 90° to form nice cross hatch marks and cook 2 to 3 more minutes.
  • Flip the fish and finish cooking for 3 to 4 minutes; total cooking time should not exceed 8 minutes to ensure nice, moist fish.
  • Divide the sauce among four plates; top with the grilled fish. Serve with fried plantain and yellow rice and beans.

Serves 4