As much as I like to keep things fresh in my kitchen, even I find myself falling into creative ruts every now and then. Granted, the occasion is rare. But when it does happen, the problem usually isn’t the flavor. It’s the protein.
So during my last trip to the store, I decided to steer clear of my go-to fish selections of salmon and tilapia and pick up a few things I rarely ever make. Having an idea of how I wanted to prepare the protein, I decided to go the mahi mahi route for the first time in my life. And I am so happy I did.
Curry Week on the blog continues with this recipe for Vindaloo Curry Mahi Mahi with Grilled Pineapple, which is truly a divine match. The sweetness from the pineapple accents the light and hearty nature of the fish, which is balanced perfectly by the bold flavor of the vindaloo curry.
Eat this dish as is or with a side of simple sautéed veggies with a pinch of vindaloo to kick up the flavor. And enjoy this curry as you likely have never had it before!
Vindaloo Curry Mahi Mahi
with Grilled Pineapple
(recipe serving size – 2 people)
For the mahi mahi:
2 mahi mahi fllets
2 tsp vindaloo curry powder
2 tb honey
2 tb clementine juice
3/4 tsp kosher salt
1/2 tsp crushed red pepper flakes
Juice of 1 lemon
Mix the honey, lemon and clementine juices with the salt, pepper and curry powder. Pour half of the marinade over the fish and reserve the other half. Marinate the fish for 1 hour.
For cooking the fish and pineapple:
Some of the reserved marinade
2 slices of fresh pineapple
Heat a grill pan over medium to medium-high heat. Spray the pan with the cooking spray once the pan is hot. Remove the fish from the marinade and gently place the filets and the pineapple onto the grill pan. Cook the fish and pineapple for 2-3 minutes on each side (closer to 3 minutes for thicker pieces of fish). Baste the fish with some of the reserved marinade after you turn the fish over, and tent the fish loosely with foil while the fish grills to aid in the cooking process.
Bringing it all together:
1 tb of balsamic vinegar reduction
Cilantro for garnish, finely chopped
Place the pineapple onto a serving plate. Gently lay one filet on top of each piece of grilled pineapple. Drizzle some of the balsamic vinegar across the fish, going the length of the serving platter. Pour a little of the remaining marinade onto the fish and sprinkle with the cilantro.
Serve while warm and enjoy!