With mahi mahi on hand, I wanted something light and refreshing. Knowing my husband's love of cilantro, I went on to look for a marinade that had cilantro involved. I came across the following dressing and used that as a marinade to create the following dish...



1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil


Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

Taking the above cilantro lime dressing recipe, I used it as a marinade for mahi mahi by allowing the mahi mahi to sit in the dressing for about 30 minutes. After marinating, I cooked the fillets on a grill pan until done and served them with pan roasted asparagus and chopped portobello mushrooms over steamed brown rice.