We are experiencing an influx of Dolphin (Mahi) in our area!  Local fishermen are bringing in literal boatloads of fresh fish.  We like it best on the grill (of course, don’t forget that it makes amazing fish tacos).  Mojo Crillo is a delicious marinade made with sour oranges, onions, and garlic.  It’s a staple in our house.  It’s extremely inexpensive and it’s our favorite thing to put on chicken breast and flank steak before it hits the grill.  The citrus will tenderize even the toughest cuts of meat, so you need to be careful when you use it on fish and shrimp; it will actually ‘cook’ the fish.  I typically pour it over the dolphin about ten to fifteen minutes before we grill it.  Dolphin has a firm texture that can withstand a marinade, but most other types of fish should not be marinated for that long.

One of our little guys caught a nice dolphin on Saturday, so we dined on his favorite Mojo Mahi last night!

After it was filleted, we cut it into pieces that are easy to manage on the grill and placed them in a baking dish.  I poured the marinade over the fish and let it marinate for about fifteen minutes while the grill heated up.

When you grill fish, the most important things are having the grill hot and spraying it with come sort of cooking spray to keep the fish from sticking.  I grilled it for about five minutes on each side over medium-high heat.  It’s finished when it’s opaque throughout and it feels firm to the touch.

We nestled it on top of yellow rice and black beans.  We topped it with crumbled Queso Fresco, fresh cilantro, and lime juice.  Sweet plantains sautéed in butter and fresh local corn charred on the grill rounded out the meal.