A bit sweet, tangy, and spicy, this marinade is reminiscent of Jamaican jerk seasoning.
1/4 cup fresh lime juice
1/4 cup fresh orange juice
3 tablespoons chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons honey
2 teaspoons vegetable oil
3/4 teaspoon ground allspice
3/4 teaspoon ground cumin
2 finely chopped seeded jalapeño peppers
2 garlic cloves, peeled
2 green onions, chopped
4 (6-ounce) mahimahi fillets
How to Make It
Combine first 11 ingredients in a blender or food processor; process until smooth. Place fish in a shallow dish; pour marinade over fish. Cover and marinate in refrigerator 30 minutes, turning once.
Prepare grill or broiler.
Remove fish from dish, reserving marinade. Place fish on grill rack or broiler pan coated with cooking spray. Cook 5 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
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This was so good! I didn't change a thing except to use a grill pan and cook for only 3 min. per side, since my fillets were only 4 oz. each. The flavor of the sauce is great (I used generous heaping measurements of the spices) and kept the fish moist. Served with brown rice and steamed rainbow chard with lemon.