I love grilled mahi-mahi, it’s the fish so nice they named it twice!
I have been trying to eat healthier, more fish, more veggies, less refined products. Now that’s probably the hardest battle to win, everything has refined products, additives and things I can’t pronounce! This is why we must read labels, and do our best to eliminate junk foods from our diet.
And my grilled mahi-mahi certainly made a delicious healthy meal!
Mahi by itself can be a little lacking in the taste department and it does need something to perk it up. I sauteed a little garlic in olive oil with a few grape tomatoes split, then added in my jumbo lump and tossed it gently so it wouldn’t break up.
The dish could have used a little more sauce, or even dare I say a little butter to finish it off, but this was a healthy meal, so no butter was added. The asparagus were the perfect accompaniment to the flavors of the Mahi and crabmeat, and our splurge for the week was well worth it.
Wouldn’t you love to sit down to my Grilled Mahi-Mahi with crabmeat?
More Seafood Recipes You’ll Love!
Grilled Mahi-Mahi with Crab Meat Scampi
Ingredients
- 12 oz Mahi-Mahi fillets 2 – 6 ounce fillets
- 6 oz fresh crab meat
- extra virgin olive oil
- sea salt
- black pepper
- 8 grape tomatoes split in half
- 1 clove garlic small dice
Instructions
- Start by preparing the mahi-mahi fillets, rub them down with olive oil and sprinkle a liberal amount of sea salt and black pepper on the fillets. Allow the fillets to warm up slightly before grilling.
- Place fillets on a very hot grill and allow to remain in place for 4-5 minutes, you will get good grill marks this way. Gently turn over the fillets and allow to cook on the other side for another 4-5 minutes
- (The fish should feel firm to the touch, not spongy.)
- While the Mahi is cooking add olive oil to a hot saute pan and then add the garlic and grape tomato halves. Allow to saute for 1-2 minutes, do not let the garlic burn!
- Add in the crab meat and gently toss in the mixture. Remove from the heat until Mahi is finished.
- Remove the Mahi from the grill and top with the sauteed crab meat, serve immediately with your favorite side dish and a squeeze of lemon.
Elin
Chef Dennis …Congrats on your 200th post…I still have a long way to go 🙂 I would like to exchange my meal with you…this is luxury …those jumbo crambmeat with those garlic olive oil …mmmmm I want to exchange my meal with you!!!! LOL! hey..if I can be reincarnated again I want to marry a chef…shhhhh don't let WB hears this :p
Take care and have a wonderful Monday…sunshine and all those lovely blooms everywhere,
Elin
something_good
Mahi-mahi is my new obsession! I've just had some in a nice restaurant in Greece and I'm so unhappy that over here there is none available. However, the good news is that there is a new restaurant close to home called… mahi-mahi!
Nice photos & recipe, Dennis!
The Harried Cook
Congrats on your 200th post, Chef Dennis! You are fabulous… I am so glad you get to sleep in these days 🙂 That plate of food would be one of my perfect meals… fish, crab and asparagus – a few of my favorite things! Thanks for sharing this recipe!
Lilla
Beautiful recipe! I'll try it with my father, famous mahi mahi fisher 🙂
Congrats on 200th post!
purabi naha
Congratulations, Chef. You have done your 200th post and I'll be soon doing my 20th post, what a contrast! I have a lot to learn from you and I read your posts very attentively. Is there an easy way to extract crabmeat from crabs?
Roxana GreenGirl
Congrats on your 200th post. Great milestone. Can't wait to read the next 200.
The fish looks great, I should have eaten more, well, maybe in the future.
Thanks for sharing Chef, hope you'll have a wonderful week
thecompletecookbook
Congratulations on your 200th post Chef!
I am looking forward to being more of a locavore when we return home at the end of the month. Here on Mauritius majority of all produce is imported to it has been difficult to eating locally.
🙂 Mandy
mangiabella
congratulations on your 200th post Chef D!!! I'm a little behind on reading posts but am slowly catching back up 🙂 The Mahi looks lovely…I just made some Mahi Mahi Ceviche today that I hope to post as soon as I can, I just love Mahi!!!! Sending all my best wishes to you friend
Brooks at Cakewalker
200 down, 200 to go! Congratulations Chef…now you should have enough dishes to cover the 4 seasons of a restaurant menu! I'm with you on the grilling concept of olive oil, sea salt and black pepper – simple and easy, just the way summer living should be.
Rebecca from Chow and Chatter
heres to many more posts and fab recipes like this one
Mari
I love this recipe Chef Dennis! I am going to save it….I just got a new grill,yeh!! I am sure I will cook this soon 🙂
Felicidades on your 200th post!!
Till Wednesday,
Mari
Anne
Congratulations on your 200th post, but more importantly on sharing your recipes and wisdom throughout! The mahi looks fabulous…but that roasted asparagus!!! It might have been a good weekend to eat at your house, but I'll never know…because I wasn't invited! : ) Looking forward to your next 200!
Lizzy
Hooray for #200!!! And this is a wonderful celebratory dish…so healthy and delicious…I'd love to try it 🙂
Lisa
Congrats on 200. Do you know I've been blogging for three years and I'm only at 91? lol Well..lots happened during these three years that led to nlog breaks, plus..I only blog about twice a month anyway.
Now, your dish. You had me at crab scampi. Give me anything 'scampi' and I'm a puppy in one's hand. It looks phenomenal, Dennis..beautiful execution and plating.
Betty @ scrambled henfruit
Congratulations on your 200th post! Mahi-mahi is my grandson's favorite fish- he always chooses it when we go shopping at Wegman's. The crabmeat makes this a dish really special. I don't think that this needed any heavy sauces- it's special enough on its own! 🙂