Mahi Mahi Appetizer

  • 1½ pounds thin mahi mahi fillet strips or chunks
  • 12 small wooden skewers
  • Marinate fish strips in marinade for 20-30 minutes
  • Thread one piece of fish onto each skewer
  • Grill fish over medium heat. Turn as needed until cooked (about 4 minutes depending on thickness)
  • Cherry/mushroom/bacon Skewers
  • 24 cherry tomatoes
  • 12 mushrooms
  • 6 pieces bacon cut in half
  • 12 wooden skewers
  • Thread cherry tomato, mushroom and bacon on to a skewer (weave bacon as you thread)
  • Grill cherry/mushroom/bacon skewers for about 7 to 10 minutes over medium heat until cooked
  • Mahi Mahi Marinade
  • 3 tablespoons orange juice
  • 3 tablespoons lemon
  • 2 tablespoons olive oil
  • ½ teaspoon sugar
  • 1 clove of garlic minced
  • Mix all marinade ingredients well in a 9”x9” dish
  • Curry Dip
  • ½ cup plain yogurt
  • ½ cup cream cheese
  • ¼ cup light mayonnaise
  • 2 teaspoons curry powder
  • 2 tablespoons chopped fresh cilantro

In a medium sized bowl, whisk all ingredients together until completely smooth
Cover and refrigerate for at least 2 hours to meld flavours

Presentation tip: Cut the side off a whole pineapple so that it lays flat on a platter Stick the 24 finished skewers evenly spaced into the pineapple side Serve curry dip on the side

Serves 4 about 25 minutes

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