Grilled Mahi Mahi with Chayote Squash Hash & Chimichurri
Ingredients:
- 6-8oz Mahi Mahi Filet
- 1 Chayote Squash (Medium Diced, Roasted 15-20 Minutes)
- 1/2 Sweet Potato (Peeled, Medium Diced, Roasted 15-20 Minutes)
- 1/4C Apple (Peeled, Medium Diced)
- 1/4 Fresh Parsley (Rough Chopped)
- 1/4 Cilantro Leaves
- 1 Garlic Clove
- 1t Red Pepper Flake
- 1T Lime Juice
- 1T Red Wine Vinegar
- 1/4C Olive Oil
- 1t Salt
- 1/2 Lemon (Grilled)
Directions:
1. Blend Parsley, Cilantro, Garlic, Red Pepper Flakes, Lime Juice, Red Wine Vinegar, Olive Oil & Salt together to make Chimichurri Sauce.
2. Season Fish generously with Oil, Salt & Pepper and place onto grill. Cook between 5-8 minutes depending on thickness of fish before flipping and finishing another 5-8 minutes.
3. While Fish is cooking, place a sauté pan over high heat and add oil. Then add sweet potato, chayote and apple and allow to cook 3-5 minutes until all ingredients are warm and show color.
4. To plate: Place sweet potato/chayote/apple mixture onto plate before topping with grilled fish, chimichurri and grilled lemon.
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