Tuesday, July 7, 2009

Grilled Mahi with Thai Chili Orange Sauce

My latest inspiration came from the Food Network show Quick Fix Meals with Robin Miller. I thought her original dish, Beer Battered Tilapia with Red Chili Mandarin Orange Sauce, sounded great with the exception of the deep fried Tilapia fillets. So, I made a few tweaks and now it's a dish I'm no longer AFRAID of. Truthfully, I think my version is better AND you don't have the smell, mess, or the extra trip to the gym that comes with deep frying! Hey, if you're looking for something on the fried side -- check out the original recipe at the link above.

2 Teaspoons Olive Oil
4 Mahi fillets
Freshly Ground Black Pepper
2 Teaspoons Thai Roasted Red Chili Paste
Juice of 1 Lemon
1 11-oz can Mandarin Oranges, drained
1 Tablespoon chopped fresh Cilantro leaves
2 Cups Cooked White or Brown Rice
  1. Rub Mahi fillets with the Olive Oil and lightly season both sides of fish with black pepper and salt.
  2. Grill fish fillets for about 4 minutes per side (or pan sear them on the stove-top) until cooked.
  3. In a bowl combine the lemon juice, chili paste, mandarin oranges and cilantro; mix well.
  4. Serve each fillet over a 1/2 cup of cooked rice and top each fillet with some sauce.
  5. ENJOY!