Enjoy a taste of the Caribbean sea with this sophisticated grilled Mahi-Mahi, delicately glazed with Antigua & Barbuda Wildflower Honey and a vibrant citrus blend. Light yet flavorful, this dish perfectly captures the essence of island cuisine, combining fresh seafood with bright, floral sweetness.
Ingredients:
- 4 fresh Mahi-Mahi fillets (6 oz each)
- 1/4 cup Antigua & Barbuda Wildflower Honey (ABWFH)
- Juice and zest of 1 lime
- Juice and zest of 1 large orange
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh herbs for garnish (cilantro or parsley)
- Lime wedges, for serving
Instructions:
- Prepare the Honey Citrus Glaze:
- In a small bowl, whisk together ABWFH, fresh lime juice, orange juice, garlic, grated ginger, and a pinch of salt until smooth.
- Marinate the Fish:
- Brush each Mahi-Mahi fillet generously with half of the honey-citrus glaze, ensuring even coating. Allow marinating for at least 20 minutes.
- Preheat and Grill:
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grill surface to prevent sticking.
- Grill Mahi-Mahi fillets for 4-5 minutes per side, basting occasionally with additional glaze until fish is opaque and flakes easily with a fork.
- Finish and Serve:
- Once grilled to perfection, remove fillets from heat and drizzle with any remaining honey citrus glaze.
Serving Suggestions:
Serve the grilled Mahi-Mahi atop Caribbean coconut rice or fresh herb-infused quinoa. Garnish with fresh cilantro or parsley and serve with lime wedges for an extra burst of citrus.
