Bae Ratings: 3/5. It's delicious, don't get us wrong. But unless bae is a hyper-appreciative health nut, or loves #SimpleThings, its fish and vegetables.
Vibes: Summer time shenanigans. Think sunset on a rooftop with a great glass of wine and a Work/Controlla/One Dance medley in the background.
For Summer Salad:
1 pint of grape tomatoes, quartered
3 ears of corn, silk and husks removed
½ a cup of red onion, diced
1 small jalapeno, seeded and finely diced
½ a cup of cilantro, chopped
The juice of 2 rolled limes
Pinch of sea salt and black pepper to taste
1 tsp of smoked chili powder
1 tsp of cumin
1 tbs garlic powder
1 tbs olive oil
2 Mahi filets
1½ tsp of cumin
1 tbs of garlic powder
1 tbs of onion powder
½ tsp of Cayenne
1 tbs of smoked chili powder
2 tsp of sea salt
½ tbs of black pepper
Cilantro Lime Butter:
½ a stick of Butter (I use Kerrygold)
2 tbs of cilantro
the zest of one lime
the juice of 1 lime
1 clove of garlic, grated
- Pat the mahi dry, and trim to make sure that the pieces are the same size. If you don’t trust yourself, have the people at the fish counter do it for you! Yes, they will do it for you, just ask.
- Season the filets with the garlic powder, onion powder, sea salt, black pepper, cayenne pepper, and black pepper, then drizzle with a little olive oil
3.Place the fish skin side down on a medium-high grill for 5 minutes (if you’re cooking the fish in an oven, preheat it to 400 degrees, and place skin side down on a baking sheet for 15 minutes, or until the fish is firm and opaque.)
- Flip the fish CAREFULLY, and cook another 3-5 minutes on the other side (A meat thermometer should read 137)
- Serve the fish topped with the Cilantro Lime Butter.
- Soak the corn in cold water for 10 minutes, shake off excess water and set aside
- Mix together all of the seasoning together, except salt and pepper
- Drizzle each ear of corn with olive oil, and sprinkle with the seasoning mixture
- Wrap the corn in foil and place on the grill heated to medium-high (or in a 400 degree oven) for about 10 minutes
- When the corn is nearly done, take the foil off and let it finish cooking over direct heat to get a charred for 5 minutes. Make sure you turn the corn constantly; nobody wants burnt corn.
- Cut corn off the cob, and set aside
- Quarter and then halve the grape tomatoes and add to the corn
- Dice the avocado into 1/4-1/2 inch cubes, and add to the tomatoes and corn
- Add the onion, jalapenos, cilantro and lime juice,
- Season with salt and pepper to taste, then stir to combine.
Cilantro Lime Butter
- Melt the butter in the microwave
- Add cilantro, grated garlic and lime zest
- Stir in lime juice