I found this recipe over on the Hunts website of all places. I was a little disappointed in the Mahi I made last time (I baked it) so I wanted to try something different this time.
Makes 4 portions:
- $0.14 - 1.5 tsp Ground Cumin
- $0.06 - 1 tsp Garlic Powder
- $0.23 - 1 tsp Oregano
- $0.00 - 0.5 tsp Ginger Root
- $0.08 - 0.5 tsp Paprika
- $0.11 - 0.5 tsp Sea Salt
- $0.09 - 0.5 tsp Black Pepper
- $0.00 - 0.25 tsp Chili Powder
- $0.12 - 2 tbsp Publix Extra Virgin Olive Oil
- $19.32 - 1.6 lb Local Mahi
- $2.87 - 411g Hunt's Stewed Tomatoes
- $0.20 - 0.08 lbs Jalapeno Pepper
- $2.39 - 1.25 lb Mango
Total Cost: $25.61
Cost Per Portion: $6.40
Follow the full directions at Hunts website, but essentially:
- Combine the olive oil and seasonings into a paste
- Brush half the paste onto the fish fillets
- Spray the grill (propane BBQ) with a dash of olive oil
- Cook the Mahi for about 4 1/2 minutes on each side; flip once
- Note: our fillets were nice and thick (over 1+ inch), so adjust as necessary
- Brush the second half of the paste on fish after grilling
- Combine everything else into the “mango salsa”
The Hunts tomatoes served absolutely no purpose except to get me to buy a can of Hunts tomatoes. Next time I would suggest grape tomatoes instead.
However, it’s hard to get mad at the folks over at Hunts, because the fish itself was pretty damn delicious. Grilling Mahi is far superior to baking it, and the paste (once blackened) makes the fish crispy and wonderful.
In fact, the only thing I don’t love about this local Mahi is the fact that it’s so damn expensive.
Thoughts for next time:
- Lose the Hunts tomatoes
- Why not add some pineapple?