How to Make Grilled Mahi-Mahi with Anne Burrell | Worst Cooks in America | Food Network

mahi mahi

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is a lower-cost alternative that still provides a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral taste.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Bell pepper offers crunch without the heat.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Green onions provide a fresh flavor at a lower cost.

Cut off tough stems from broccoli rabe.

Blanch broccoli rabe in boiling salty water, then shock in cold water to stop cooking and set color.

Cook orzo in boiling water for 8 to 10 minutes, checking for doneness by tasting.

Squeeze out excess water from cooled broccoli rabe.

Coat the bottom of a pan generously with olive oil.

Add onions, salt, and crushed red pepper to the pan and sweat the onions.

Add garlic to the pan after onions are sweated.

Add tomatoes and cannellini beans to the pan.

Pour in a little chicken stock and let it cook down until reduced by two-thirds.

Prepare sauce ingredients: smash 2 cloves of garlic, zest 1 lemon, and juice the lemon.

Add garlic cloves to a sauté pan with a little olive oil to toast them.

Add lemon juice, zest, and capers to the garlic after it's golden, then add butter one pad at a time, stirring to combine.

Cook mahi-mahi on the grill, noting that it turns opaque and white as it cooks.

Rotate mahi-mahi to create a crosshatch pattern on the grill.

Check the garlic in the sauce; once golden, remove it from the pan.

Add a couple drops of chicken stock to the sauce for volume.

Remove mahi-mahi from the grill when cooked through.

Plate the dish by leaning the mahi-mahi on the plate, adding chives and sauce around it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens