Mahi Monday

by zydecopaws on July 25, 2011

Cherries are in season, and I had some fresh Rainier cherries that expressed a desire to be turned into a topping for Mahi-mahi, a fish that really likes fruit salsas.

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So I whipped up a batch of what I will call Ginger-Cherry Chutney. All you chutney experts out there be kind; I’m new at this sort of thing…

Ginger-Cherry Chutney

  • 1 cup pitted fresh cherries
  • 1/2 sweet white onion, thinly sliced
  • 1 tsp. fresh grated ginger
  • 1 tbs. white wine
  • 1 tps. brown sugar
  • Olive oil
  • Salt

Saute onions in a drizzle of olive oil until caramelized. Stir in wine, cherries, and ginger, add a pinch of salt, and simmer at low heat until cherries are thoroughly heated and juice thickens. Serve hot over fish or pork.

The Mahi-mahi was sprinkled with Simply Marvelous (and it really is) Cherry seasoning mix and cooked indirect on Bubba Ho-Keg at about 375-400°F for about 10 minutes.

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As long as we are doing product placement, that is a Frogmat (cut to fit Bubba Ho-Keg) that the fish is cooking on. I was able to get mine directly from the maker prior to them only selling to dealers; if you do a lot of cooking of fish, veggies, and other things that want to fall through the grill but don’t require cooking over high-heat fire go figure out who the dealers are and get yourself some of these. They clean up easier that most pans, are non-stick, and do a great job of providing a nice even surface for things that don’t want to sit properly on a grill.

Enough of that, back to the meal. Foiled string beans were also on the grill (and the plate). The cherry concoction was spooned over the fish, and dinner was served.

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The end result was not only very tasty, but also very colorful. And for those of you out there that are health-conscious, it likely fit in that category as well…

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