Accompanying it were marinated and grilled mahi-mahi.
The remainder of the marinade, also used to baste the fish while grilling.
My dinner plate. That's a brown rice-quinoa mix with the fish and 'sparagus.
I've said it so often I'm a bit red-faced to say it again but . . . yummers!
That looks tasty and I know you enjoyed it.
ReplyDeleteCan you divulge your secret marinade recipe?
ReplyDeleteThe mahi looks wonderful.
YUM! I love asparagus, but I've only ever roasted it in the oven. I'll have to try grilling it!
ReplyDeleteWe grill asparagus, zucchini, corn on the cob . . . anything to take the heat out of the kitchen this time of year!
ReplyDeleteI love asparagus grilled, and I like Brussels sprouts grilled or roasted.
ReplyDeleteLike Tom above, I'd like the recipe for the marinade. This is the only time of the year for many of us to get local asparagus.
ReplyDeleteI have trouble with drying out that fish when I grill it. Salmon, Cod, Sablefish I can do, but that one escapes me.
The mahi came pre-marinated and shrink-wrapped in a package from Costco, she believes. Inland Empire Sea Salt, Roasted Garlic and herbs. That's about all I can tell you. I think there were six pieces of mahi in the package, each one individually shrink-wrapped. As I told Tom, make sure your grill basket or whatever is well-oiled. She had trouble with it sticking but basting the finished product with the marinade covered up the flaws. That's an old chef's secret which may have come from Julia Child among others.
ReplyDelete