Ingredients:
1 whole lemon, juiced
2 Tb butter
2 tsp honey
2 Tb teriyaki sauce
1/2 tsp garlic powder
2 Mahi-Mahi steaks
Melt butter in a sauce pan. Once completely melted, stir in honey, followed by teriyaki sauce, lemon juice and garlic powder. Pour over Mahi-Mahi steaks in a shallow pan, being sure to coat both sides, and marinate for half an hour. While marinating, prepare your BBQ pit. Grill for five to six minutes per side or until the fish flakes, being sure to baste with the marinade several times during cooking.
Note: There was a fair amount of marinade left over when I finished cooking the Mahi-Mahi, so I also brushed it on fresh asparagus and skewered shrimp to be grilled. They all came out WONDERFUL! A little trick on the asparagus - don't over cook it. You'll want the grill to be VERY hot, so that it lightly chars one side of the asparagus before fully cooking through. The result is a flavorful, crisp and crunchy side dish that blends flawlessly with the fish and shrimp while still holding it's own flavor.
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