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Grilled Mahi Mahi with Barley Cucumber Salad and Yogurt-Dill Sauce

Meaty grilled mahi mahi with fresh yogurt dill sauce and hearty cucumber barley salad
Difficulty: Easy
Time: 30-35 min
Calories: 553 Fat: 6g Carbs: 42g Protein: 23g

Grilling season is almost-over. We are in that fall grilling stage where sweaters, cozy conversations and fire pits still lure us to be and eat outside. Mahi mahi is the steak of the sea so this meaty fish behaves beautifully simply grilled and served with some tangy-delicious yogurt sauce! Cabbage season is full on right now so this red cabbage barley salad is and will be the greatest and last of the sweet cabbage season! Enjoy it while we can!

Ingredients
Barley
Rice Vinegar
Cayenne pepper
Cucumber
Dill
Parsley
Red cabbage
Mahi Mahi
Greek yogurt

Cooking terms for this recipe

Mince To cut a food into very small pieces.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Medium sauté pan

Medium mixing bowl

Small pot with lid

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat grill to 400ºF. Wash and dry all produce. Remove ends from cucumber and discard; then, thinly slice. Remove dill leaves from stem and discard stems; then mince. Tear parsley leaves from tough stems and discard stems. Thinly slice red cabbage avoiding the hard inner core; discard core. Remove mahi mahi from package; rinse and pat dry.

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Step 2: COOK BARLEY

Place barley, 1 cup water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While barley is cooking, begin grilling the mahi mahi (Step #3).

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Step 3: MAKE YOGURT SAUCE

Place greek yogurt, dill, ¼ rice wine vinegar and season with salt and pepper to taste. Mix to incorporate.

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Step 4: GRILL MAHI MAHI

Season mahi mahi fillets with 1 tsp. oil and a pinch of salt and pepper. Place mahi mahi on hot, lighly oiled grill or sauté pan over medium-high heat with 1 tsp. oil and sear 3-4 min per side until charred and fully cooked. Remove from grill.

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Step 5: MAKE SALAD

Place rice vinegar, 4 Tbsp. oil and a pinch of salt and pepper in a medium mixing bowl and stir to combine. Once barley has cooled off a ittle add to bowl with red cabbage, cucumber and parsley. Stir until incorporated.

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Step 6: PLATE YOUR DISH

Divide salad between two plates. Serve with a fillet of mahi mahi and top with plenty of yogurt-dill sauce. Enjoy!