Blood Orange Grilled Mahi
Blood oranges are in season right now, so it's a great time to whip up this fast and unique tasting dish. Blood oranges are more highly flavored than other varieties and have hints of raspberry in their ruby hued flesh, making them a delight for the eyes and treat for the taste buds as well. This is so simple, just brush on the seasoning, slice the oranges and grill, yielding a quick alternative to the commonplace mojo grilled mahi.
1/2 lb mahi
2 blood oranges
1 teaspoon each of the following:
1 tablespoon olive oil
Place all the seasonings into a bowl, stir and add the juice of 1/2 blood orange.
Cut the remaining blood oranges into thick slices.
Gently coat the mahi with olive oil. Place the mahi flesh side down onto a grill with medium flame. Let grill for about 5 minutes. Flip the filet and grill for another 5 minutes with the skin side down. Spread the blood orange spice paste over the fish while still on the grill. Grill the blood orange slices on the outer edges of the grill.
Serve the mahi on top of the grilled orange slices.
Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.
They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.
Their commitment is to always have only the freshest seafood for your table.
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101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162