Grilled mojito marinated mahi mahi

By Spencer Watts
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  • 6 x 120 gram mahi mahi fillets
  • 2 shallots, minced
  • 1/2 cup (120 milliliters) fresh mint, chopped
  • 3 tablespoons (45 milliliters) sugar
  • 2 teaspoons (10 milliliters) lime zest
  • 2 tablespoons (30 milliliters) dark rum
  • 2 tablespoons (30 milliliters) lime juice
  • 1/4 cup (60 milliliters) olive oil


  1. In a small frying pan, bring dark rum to a boil and simmer for two minutes.
  2. Put all ingredients (including rum) except the fish and olive oil in a blender. Start blending and add in olive oil gradually.
  3. Place mahi mahi fillets into a plastic bag and pour marinade over top to cover.
  4. Seal the bag, removing the air, and gently massage the marinade into the fish.
  5. Let rest in the refrigerator for 30 minutes.
  6. Bring grill to a high heat.
  7. Grill mahi mahi fillets for four minutes on each side.
  8. Serve with Cuban black beans and rice (see recipe).


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