Grilled Mahi Mahi with Lotus Root
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour, and mahi mahi is such a forgiving fish to cook. The combination of delicate grilled fish with crispy lotus root creates this wonderful textural contrast that feels fancy but honestly requires minimal effort. Lotus root is packed with vitamin C and fiber, making this dish as nourishing as it is delicious. The Asian inspired marinade with garlic, ginger, and sesame oil brings everything to life with bright, aromatic flavors that transport you straight to a coastal restaurant. Best of all, the ingredients are easy to find and won't break the bank.
Ella x
Ingredients
- 4mahi mahi fillets(about 180g each)
- 400 glotus root(peeled and sliced into 5mm rounds)
- 60 mlolive oil
- 45 mlfresh lime juice
- 3garlic cloves(minced)
- 15 gfresh ginger(grated)
- 30 mlsoy sauce
- 15 mlsesame oil
- 4scallions(sliced)
- 5 gsea salt
- 3 gblack pepper
Detail level
Instructions
- 1
In a small bowl, whisk together olive oil, lime juice, minced garlic, grated ginger, soy sauce, and sesame oil to create a marinade.
Tip: Make this marinade while your grill heats up to save time.
- 2
Pat the mahi mahi fillets dry with paper towels and season both sides with salt and pepper. Brush lightly with the marinade and set aside.
Tip: Dry fish grills better and gets a nicer crust.
- 3
Place lotus root slices in a separate bowl and toss with half of the remaining marinade. Let sit for 5 minutes while the grill preheats to medium high heat.
Tip: The lotus root absorbs flavour quickly and cooks faster than you might expect.
- 4
Oil your grill grates well. Place lotus root slices directly on the grill in a single layer and cook for 3 to 4 minutes per side until golden brown and tender. Transfer to a serving platter.
Tip: If slices are falling through, use a grill basket or skewer them together.
- 5
Grill the mahi mahi fillets for 4 to 5 minutes on the first side without moving them, then flip carefully and cook for another 3 to 4 minutes until the flesh is opaque and flakes easily.
Tip: Resist the urge to flip too early; you want a nice golden crust on the first side.
- 6
Arrange grilled lotus root slices on plates and top with the mahi mahi fillets. Drizzle with any remaining marinade and scatter fresh scallions over the top.
Tip: Serve immediately while everything is still warm and the lotus root is at its crispest.
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