Lemon-Ginger Mahi with Grilled Veggies

lemon-ginger-mahi-grilled-veggiesWith the weather in Seattle finally taking a turn towards the SUN again, barbecue grills are coming out in force. Last night it was actually warm enough to eat dinner in the cockpit of our sailboat, which is unusual for April. Climate change? Likely, but that’s a topic for another blog post…

I grabbed some veggies and fish on my way home from work, and Chef Captain Kirk fixed the best Mahi I think I’ve ever had. (He says I say that every time, but seriously, the lemon-ginger seasoning was fantastic!) Also, you should know that I’ve never met a Brussels Sprout that I cared for, until these. Wow, now I’m hooked! So we just had to share this Lemon-Ginger Mahi with Grilled Veggies recipe with you. Enjoy!

Besides making delicious tasting meals, we do our best to ensure we’re helping the planet and our bodies with our food choices. For our fish, we follow the guidelines on the Monterey Bay Aquarium Seafood Watch Card. We use the Dirty Dozen – Clean 15 list and buy organic when ever possible, especially tomatoes, and lemons and limes for zesting.

We also ensure our olive oil is really olive oil (read my post Is Your Olive Oil Fake?) by checking this list at truthinoliveoil.com. We love Trader Joe’s Kalamata Olive Oil with its zesty-bite.

Lemon-Ginger Mahi with Grilled Veggies

Ingredients Grilled Veggies
4 cups Brussels Sprouts, halved
3 large carrots, slices ¼” thick
1 Fennel bulb, sliced ¼” thick
2 cups organic cherry tomatoes
3 TBSP olive oil, divided
1 tsp smoked sea salt
1 tsp black pepper
1 tsp no-salt multi-spice seasoning

Ingredients Lemon-Ginger Mahi
2 Mahi steaks
1 TBSP olive oil
½ tsp smoked sea salt
1 TBSP fresh grated ginger
Zest of 1 organic lemon

Directions Grilled Veggies
Preheat oven to 425°. Spread 1 TBSP olive oil in bottom of 13″ glass baking pan. Sprinkle with smoked sea salt. Add chopped veggies. Drizzle with remaining 2 TBSP olive oil. Sprinkle with black pepper and multi-spice seasoning. (We use Trader Joe’s 21 Seasoning Salute.)

Bake for 20-30 minutes, turning every 10 minutes. Experiment with what ever veggies you have on hand.

Directions Lemon-Ginger Mahi
Drizzle Mahi (or any firm white fish) with olive oil. Sprinkle with smoked sea salt, fresh grated ginger, and zest of one organic lemon.

Grill fish on barbecue without turning, until done. About 20 minutes (on our grill.)

Serves 2

Please leave a comment to let us know how you liked it, and what veggies or type of fish you used.

4 Responses to “Lemon-Ginger Mahi with Grilled Veggies”

  1. Joan Wilson

    I loved this…THANKS!! it is on my menu plan for this weekend except I don’t have chef Capt. Kirk to cook.
    Cutest picture too !!

    Joan
    xoxoxo

    Reply
    • Heidi

      Thanks for leaving a comment Joan! Wish Kirk and I were there to cook and eat with you… how did you like it?! We miss you! xoxo

      Reply
  2. Deborah

    We had almost the same thing for dinner last night, except it was grilled halibut and no ginger. I’ll have to try that next time. Sounds delicious!!

    Reply
    • Heidi

      Hey Deborah, thanks for leaving a comment! We almost made it with halibut, which I’m sure it would be equally delicious… can’t wait to try it that way!

      Reply

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