Sunday, May 19, 2013

Grilled Tequila Mahi Mahi & Asparagus

My farmer's market opened for the season last weekend, one of the things I look forward to all year, but I was in New Orleans so I wasn't able to attend and as a result, this past week was spent working my way through leftovers in the freezer. Which meant that this weekend, I HAD to get to the market. I was originally slated to pick up a new foster today, which is the day of my market, so I headed into the city yesterday to visit one of my favorite "special occasional" markets, the 14th & U Farmer's Market. And when I learned that I wouldn't be picking up my foster (he has some medical issues that require treatment so he's staying in PA for the time being), I went to my market this morning as well (yep, I'm a bit of a farmer's market junkie). Between the two, I managed to score some great stuff, including 2 spring essentials: asparagus and strawberries.

On my way home, I realized that I wanted nothing more than to grill that asparagus. Unfortunately, I don't (well, didn't) own a grill. That's technically due to the fact that it's against my condo regulations because it's a fire hazard, but I love the convenience and flavor you get from a grill so I stopped at Lowe's on my way home and picked up a new tabletop gas grill (don't judge me - my fire extinguisher was sitting next to the grill the entire time!).

I had some mahi mahi defrosted in my fridge that I had planned to serve with the asparagus and some mango salsa, but the grill changed things. I started searching for a good grilled mahi mahi recipe and came across this one from Alton Brown and knew immediately it was the winner.

For the most part, I followed the recipe for the marinade as outlined, mixing 1/4 cup each of freshly squeezed lime and orange juices and tequila (I used Quervo silver), diced red onion (1/2 c, or about 1/2 of a small onion), & minced jalapeno (1 T, or about 1 small pepper), but I did alter the sugar - using 1/8 c of coconut palm sugar in place of the 1/4 c of brown sugar.

The fish marinated for about 2 1/2 hours, after which I dried it and basted it with olive oil. The cleaned and trimmed asparagus got tossed with evoo and s&p as well and both got grilled. While they were grilling, I reduced the leftover marinade in a pot on the stove. Here are the fruits of my grilling labor:

Yeah, there's a reason the grill I bought was only $36. I'll have to learn to work around the hot spots. But bottom line, my dinner was simple and delicious, my two favorite things. Here's my plate:

My only regret? That there wasn't more of the "chutney" that resulted from reducing the marinade. I had less than 1 1/4 lbs of fish to start with (versus the 2 lbs the recipe calls for) so the liquid was more than sufficient for marinating, but next time I'll double it to have more sauce for the fish.

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