I know most of you are terribly cold right now, but grilling can bring a little touch of warm weather to your table.
Any grill will do but I love our new Char-Broil grill. Back in November, with Thanksgiving looming and our Viking oven out of commission (again!), I got a great suggestion from Pam. Grill the turkey! (The turkey turned out great, btw.) Our old grill was about dead anyway, so it was a great excuse reason to go grill shopping. The design of this one, with the actual burners protected from drips and spills, was the biggest selling point. It also makes it easy to use wood on a gas grill, which is what I did here.
Any wood would do, but we used grapefruit wood. Our poor grapefruit tree, may it rest in peace, was damaged by hurricanes back in 2004 and never quite recovered. When it finally died and we cut it down to use the wood for grilling and smoking. It’s hard, burns hot and add a nice flavor.
Adding oranges was an easy choice, we just picked them from the tree. Since rosemary goes so well with citrus, I picked a little from the herb garden and added it.
For the fish-haters in my house, I grilled up a bunch of boneless chicken breasts in the same way. Just as easy and also a hit!
- Mahi-Mahi Fillet (or any other mild fish)
- Oranges, 2 or 3
- Rosemary, 2 or 3 tablespoons, snipped
- Orange Juice
Zest one orange and snip the rosemary.
Remove the skin from the fish if necessary. Lay it out in a baking dish and pour in a good amount of OJ. Season with salt and pepper. Add orange slices and a bit of rosemary and let it sit in the fridge for just a little while before grilling.
Heat the grill to medium or medium-high heat. I threw in the grapefruit wood and let it start to get smoky before adding the fish. Be sure to coat the grate with oil or use Pam for Grilling. Put the fish on and sprinkle it with orange zest and a little rosemary. Grill for about five minutes, or until the underside is white and flaky.
Carefully turn the fish and sprinkle this side with zest and rosemary. Put the orange slices on top. Cook for just a few more minutes, until the fish is flaky and white all the way through. I closed the grill lid so the oranges would soften and warm a bit.
Remove from the heat and serve immediately. Enjoy!