Grilled Mahi Mahi on Curried Quinoa with Mango Lime Sauce

5 04 2011

I have found the best fishmonger here in Florida, and I am getting to experiment with all kinds of fish. I think I like to grill fish best. So Mahi Mahi is a perfect fish for on the barbecue. I was inspired by a recipe I found for curried couscous but I think the quinoa is even better. We served this outside surrounded by tiki torches. I felt like I was at a Hawaiian Luau.

4 – 8oz. filets of Mahi Mahi

2 tbsp curry powder

1 tsp coriander

1 tsp cumin

black pepper

sea salt

1/2 tsp cardamon


2 mangoes, if large, or 3 mangoes, if small like honey or champagne mangoes

1 tsp rice wine vinegar

1 tbsp fresh cilantro leaves, minced

1 clove garlic, sliced

1 tsp minced fresh ginger

1/4 cup canola oil

1/4 cup water

1 tsp stone-ground mustard

1 – 2 limes juiced, to taste


2 cups vegetable broth

2 tsp curry powder

1 tsp sea salt

1 tbsp olive oil

1 handful raisins

1 cup quinoa

1 carrot grated

zest of 1 orange

1/4 cup slivered almonds, chopped a little

2 scallions, sliced

For the quinoa, place in a fine mesh sieve and rinse. Bring the stock, spices and oil to a boil. Add in the quinoa. Stir once and bring back to a boil. Lower the heat and cover. Simmer for about 15 minutes or until all the liquid is absorbed. Turn off the heat and stir in the carrot, raisins, orange zest and almonds. Can be made ahead and reheated.

For the sauce, peel the mangoes and put mango slices in a blender. Add the vinegar, garlic, ginger, water, oil, mustard and lime juice. Puree. Stir in the minced cilantro and season to taste with salt and pepper and more lime juice if needed.

For the Mahi Mahi, preheat the barbecue or light the coals. Rinse the fish and pat dry. Put all the spices into a shallow pie pan. Dredge the fish filets in the spices to evenly coat. Cook the Mahi Mahi on the grill until cooked through about 5 – 7 minutes on each side depending on thickness.

Put the curried quinoa on the plate. Top with a piece of fish. Drizzle the mango sauce over and garnish with sliced scallions. Serve passing extra sauce separately.




2 responses

6 11 2011
Jeff Simmonds

This was really nice, thanks. Did it per recipe except subbed pine nuts for the almonds. Had to pass on the tiki torches in the rain…

6 11 2011
Katherine Dignan

Glad you enjoyed it. The pine nuts sound like a nice substitution.

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