Wednesday, July 1, 2015


The grill was fired up again last night. And for those of you who say you don't like asparagus you have to try it grilled.

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!


Steve said...

That looks tasty and I know you enjoyed it.

Tom Cochrun said...

Can you divulge your secret marinade recipe?
The mahi looks wonderful.

The Bug said...

YUM! I love asparagus, but I've only ever roasted it in the oven. I'll have to try grilling it!

L Lewis said...

We grill asparagus, zucchini, corn on the cob . . . anything to take the heat out of the kitchen this time of year!

Stephen Hayes said...

I love asparagus grilled, and I like Brussels sprouts grilled or roasted.

Should Fish More said...

Like 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.
I have trouble with drying out that fish when I grill it. Salmon, Cod, Sablefish I can do, but that one escapes me.

Catalyst said...

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.