Grilled Mahi Mahi with a Sesame Crust over Wilted Kale

Fish is so good when we can get it

Because fish went on sale and it’s always grilling season …

Grilled Mahi Mahi with a Sesame Crust over Wilted Kale

For the Marinade

• 3/4 cup soy sauce
• 1/2 cup lemon juice
• 1/4 cup rice vinegar
• 1 tsp oyster sauce
• 1 lb Mahi mahi filet

Whisk ingredients together and let fish marinade in a non-reactive container for 30 minutes. Flip the fish once.

For the crust

• 1/8 cup sesame seeds
• 1/2 tsp sea salt
• 1 tsp black pepper seeds

Grind ingredients in a coffee grinder for about 15 seconds. Leave some rough bits, you don’t want it to be pulverized.

For the kale

• 1 bunch kale torn by hand
• 12 basil leaves chopped roughly
• 1 tsp minced garlic
• 1 tbsp vegetable oil
• 4 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp sriracha sauce
• 1 tbsp lemon juice
• salt/pepper

Whisk vinegar, oil, lemon juice and hot sauce. Season with salt and pepper. Set aside. Saute garlic over medium heat in vegetable oil. Toss in kale and cook until it begins to wilt. Add basil and continue to saute until basil darkens through. Remove from heat and toss with dressing.

For the fish

Pat fish dry and place skin down on a cedar plank. Pat sesame crust over flesh. Grill over indirect heat until done. Serve over warm kale.