Mahi mahi recipes - Grilled Mahi Mahi with julienne vegetables

• 4 x 6 oz Mahi Mahi filets
• 1 tbsp fresh minced garlic
• 1 tbsp fresh minced ginger
• 1 tbsp extra virgin olive oil
• pinch of salt and pepper
  for julienne vegetables
• 1 cup julienne pea pods
• 1 cup julienne carrots
• 1 cup julienne shiitake mushrooms
• ½ cup julienne leeks
• ½ cup julienne yellow squash
• 1 tbsp cilantro (minced)
• 1 tbsp sesame seed oil
• ½ cup rice vinegar
• 1 tspn minced ginger
• 1 tspn minced garlic
• zest and juice from one lime
• 1 tbsp honey
• black sesame seeds

1. Prepare the mahi, season the fish with salt and pepper. Combine the olive oil with the ginger and garlic and rub evenly over the mahi. Place the fish on a preheated and cleaned grill. The grill should be very hot to reduce sticking of the fish.
2. Prepare the julienne vegetables. Heat a large sauté pan over a medium flame and add the sesame oil. Once the oil is hot add the ginger and garlic and sauté for 15 seconds, add all the julienne vegetables and sauté for 2 minutes stirring often. Once the vegetables begin to soften add the juice and zest of the lime, the rice vinegar, honey and the fresh cilantro.
3. Cook the fish on the grill for approximately 2 - 3 minutes per side or to an internal temperature of 145°F. Think about picking up a cheap thermometer at Amazon.com. Place the mahi on a serving plate and spoon over the julienne vegetables making sure to include some of the fantastic cooking juices.