1-1/4 LB mahi mahi fillets 1/3 cup olive oil Juice from a lemon 3 TBSP fresh oregano, chopped 4 TBSP fresh mint, chopped 2 garlic clove, minced 1 TSP lemon zest 1/4 salt
Rinse mahi mahi and pat dry. Cut fish into bite-sized pieces. In a small bowl stir together olive oil, lemon juice, oregano, garlic, mint, lemon zest and salt. Marinate fish in mixture for at least 1 hour. Pour marinade in a separate bowl. Prehat grill to medium heat. Spray grill with grill spray and grill fish for about 5-6 minutes each side. Brush with marinade while grilling. Serve with diced tomato and mixed vegetables.
Wine Pairing -
Picture the ingredients and how they'll register on your palate. Start to imagine how they'll be perceived by your sweet, sour, bitter and salt combined with umami receptors. The lemon will provide some sour while the garlic will lend some of the bitterness. Umami will be perceived by the cut of fish, try to get the mahi mahi as fresh as possible by going to a market other than a massive chain grocery store.
There's not much sweetness going on here. You can either match flavors by getting a wine that compliments the lemon flavor like a Sauvignon Blanc or you could contrast that and go for something that isn't lemon, and is sweeter like a Riesling. Personal preference.
Personally, I'd go with a wine that's more closely aligned with the region the dish originated from. Since this is a dish that comes from the Greek/Mediterranean part of the world, I'd seek out a wine that is also from that region. Greek producer, Boutari produces a white wine called Moschofilero that would pair beautifully with this dish. The wine comes from the Mantinia regoin of Peloponnese from 2100 feet above sea level. That provides a climate for a fresh, crisp wine with the acidity to stand up to the sauciness. Look for honey, citrus and melon notes that will intermingle with the Oregeno and Mint on your tongue. Enjoy!
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