Wednesday, February 5, 2014

Grilled Mahi Mahi & Fire Roasted Shishito Peppers

With blood oranges in season, it's impossible for us to not take advantage of this versatile fruit and pair it with items that you won't see anywhere else. We will be serving a 10 ounce grilled mahi mahi filet with a blood orange and roasted jalapeno compound butter.

Mahi Mahi is a tropical fish that is caught primarily in warmer waters around the Caribbean or off the shores of Hawaii. The mild, sweet flesh – which starts off pinkish but turns white as it cooks – is very lean but also quite moist and flavorful. Highly sought after by game fisherman, this firm fish is perfect to use in various ways of cooking that most other fish filets can't hold up to. Like salmon, this fish can be grilled to perfection without worrying about it falling apart on the grill.

This tropical, yet healthy dish also pairs perfectly with our grilled shishito pepper appetizer. The Japanese peppers are small and fingerling sized, slender, and thin-walled. The name refers to the fact that the tip of the chili pepper looks like the head of a lion, and in Japanese it is often abbreviated as shishitō.

These peppers are typically not spicy, but one in ten may have some heat to it. We char grill and serve them over a bed of fresh arugula with a simple dressing of lemon juice and olive oil. Served with smoked paprika aioli, it is a simple and delicious dish that won't take a toll on the waist line.

The grill's hot, the food's fresh and the company is even better! Don't let the winter weather scare you... stop in and get a taste of the tropics now!

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