Happy Monday. Last week we talked about clean snacking and the benefits of cashews. This week it’s once again time for Grill Memoirs.

I know quite a few of you out there, aside from enjoying hunting, also enjoy fishing. I’m a game fish enthusiast myself and there’s nothing quite like a fresh fillet after a day full of fishing.

I also believe you are what you eat – and if that’s the case, I want some of my food to be strong and not afraid to put up a fight – in this context, Mahi Mahi is your go-to option.

Let’s get started.

Grill Memoirs: Eat Strong, Get Strong – Mahi Mahi.

Since I’ve already mentioned the word strong, for those of you who may not already know, Mahi Mahi is Hawaiian term which means “very strong,” and literally translates to “strong strong”.

It’s a hearty fish that’s not easy to catch, requiring patience, early mornings, and a sturdy rod holder on an even sturdier boat.

I personally like Mahi Mahi as texture wise it’s not like regular white fish, reminding me instead of heavier red meats – which is probably why it makes a damn good steak sandwich, or steak in general for that matter.

My second favourite fish would have to be Barracuda – but that’s another story for another day.

This recipe only requires 5 ingredients max, all of which I’m fairly confident you already have stocked in your kitchen. If you’re lucky enough to live in an area where you can fish for Mahi Mahi, you’ll need to fillet the fish for steaks. Alternatively, you’ll have to buy fillets.

Enjoy.

Makes: Up to 4 fillets of chunky, tasty protein gains.

Prep Time: 5-15 minutes, depending on the size of the batch.

Grill Time: 20-30 minutes, depending on the size of the batch

Total Time: 25-45 minutes.

Items Needed: A grill. Some grill tongs. A chopping block. Paper towels. Foil (if you have a grill with large racks as you don’t want fish falling through – you’ll also want to poke holes in the foil). Apple Cider Vinegar (to clean the fillets). Probably mace to fend off the neighborhood cats – or your neighbors.

Ingredients:

• 2-4 good sized fillets of Mahi Mahi
• Whole black peppercorns
  • You’ll need a pepper grinder to grind these down later.
• Himalayan/Pink or Rock Salt
• 2-4 Lemons, on standby
• Olive Oil
  • Extra Virgin is the preferred choice here.

Directions:

1. Make an apple cider vinegar/water mixture (a little goes a long way – don’t use too much ACV) in a glass bowl, then soak your Mahi Mahi fillets in it for about 5 minutes. This will draw that strong funky taste out of the fish.
   1. While you’re waiting on that, fire up your grill to make sure it’s hot when you’ve prepped everything.
2. Take your fillets out and rinse them with cold, clean water.
3. Take some paper towels and pat dry your fillets, then toss them on a chopping block.
4. This is the most important part:
   1. Take your olive oil and rub it into the fillets.
   2. Grab your salt, and be generous with it. Generally I eyeball the amount, but if I had to specify think of it like you’re dusting the fillets.
   3. Grab a pepper grinder, and grind the shit out of a boat load (no pun intended) of pepper, coating the Mahi Mahi almost entirely.
   4. Toss your Mahi Mahi on the grill, grilling evenly until it’s easy to separate the fish with a spatula or fork.
5. Take those lemons I told you to keep on standby, roll them out gently (this makes it squeeze the lemon juice), cut them in half, and squeeze half of the lemon juice over your fillets.
6. Grill them for a minute or two extra, then pull them off the grill – Mahi Mahi has a thick texture, so you don’t want it drying out.
7. Get them on a plate with a sizeable serving of sides (vegetables and sweet potato fries, preferably), and squeeze the remaining lemon juice over the fillets again.
8. Done.

Easy right?

Few things to mention…

Mahi Mahi while having a hearty texture is also an incredibly lean fish, meaning the protein count packs a punch at roughly 38 grams of protein per fillet (approx. 160 grams, or 24 grams protein per 100 grams).

If you’ve got a George Foreman Grill, making blackened Mahi Mahi is ridiculously easy, no matter what season it is. I love my Foreman grill and use it for days I think it’s too cold to crank up the barbecue.

But grilling isn’t the only thing you can do with Mahi Mahi.

Whenever I get bored with grilling, making a batter and deep frying (in certain oils only! You’ll know this if you read the SUPP UP. . . .At Home nutrition book) is my second favorite option.

As you guys remember from a very recent post, Workout Nutrition DIY: Meat Eaters vs. Vegans – Why You Both Fuckin’ Suck., a good nutrition profile is all about diversity. Eating game fish like Mahi Mahi and taking a break from red meat or poultry is the perfect way to achieve this.

If you liked this recipe, share it.

If you really like this recipe, but don’t have the SUPP UP. books yet, buy either SUPP UP. On The Go or SUPP UP. At Home E-BOOKS now, and discover what other, unique to each book recipes are available under the “Snacks” chapters (preview of chapters available in shop).

Both books have recipes that provide nutritional breakdown so it makes things dead easy.

Drop by next week for yet another great post to add to your workout and nutrition arsenal.

Stop doing guesswork, start making the necessities of your life easier.

SUPP UP. – Get your copies now.

If You Know How To Fuel and Train Your Body, Where You Are Matters Less.™

– SUPP UP.

Grill Memoirs: Eat Strong, Get Strong – Mahi Mahi. is a post from and appeared first on SUPP UP.

Photo Credit:
Photo 1: Getty Images/Tami Reed
Photo 2: Unknown, contact for credit
Photo 3: Foreman Grill Recipes
Photo 4: A Sassy Spoon