Fresh Herb Grilled Mahi With Sweet Corn & Mater Relish
This week it only makes sense to write a mahi (dolphin) recipe, since they are practically jumping in offshore boats right now. And as the beach water temperatures rise, the fish will soon move closer to the beach. When this happens, fishermen will have even more encounters with the mahi while chasing king mackerel.
Good luck to all anglers this summer on your mahi hunting! I suggest you save this recipe for when you boat one, or two, or a cooler full (or if none, then just go to the fish house).
You will need:
2 mahi portions (7-8 oz. each)
1 ear sweet corn husked (cleaned)
1 small white onion (diced)
1 small tomato (diced)
1 small orange pepper (diced)
fresh herbs, such as basil, thyme, and rosemary (chopped)
olive oil
salt and pepper
To begin, chop up all of the fresh herbs (1 sprig of rosemary, 5 large leaves of fresh basil, and a handful of fresh thyme).
Place the mahi portions in a glass dish. Then spread the fresh herbs on the mahi. You also want to spread the olive oil, as well as salt and pepper, on both sides of the mahi. Once this is done, place the glass dish with the mahi into the refrigerator.
Now fire up the grill. While the grill is heating up, you need to cut the vegetables by chopping (except the ear of corn). Take the ear of corn and rub it with olive oil, salt, and pepper, and then place it on the grill. Once the corn starts to brown a little, it’s done. Remove from heat, and let it cool.
When corn is cool, cut it off the cob and add to your diced white onion and orange pepper. Don’t add the tomato at this point. Save it for later.
Now heat a large sautee pan up to medium high, and add all the veggies (except the tomatoes). While the veggies are cooking, put your fish on the grill. Each side should take 4 minutes, for a total 8 minutes (more time for thicker pieces).
When the mahi is ready and the veggie relish is cooked down, place on a bed of wild rice pilaf. Finish by adding fresh tomatoes on top with a squeeze of fresh lemon juice.
Remember, for great tasting fish, use fresh and local fish and keep it simple.
Eat American seafood,
Chef Danny H.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8-years-old in the family restaurant. To contact him, you can email capefearcookin@yahoo.com.
