Grilled Mahi-Mahi with Sweet and Spicy Hoisin Sauce

Thick-cut mahi-mahi steaks are perfect for the grill—kind of like big, juicy beef steaks, only lighter. Mahi-mahi is mild in flavor and hearty in texture—hearty enough to stand up to a bold sauce and the heat of the grill.

Here, the sauce is a little sweet, spicy, salty, and savory all at once. Hoisin is a thick, sweet, soybean-based sauce that you can find in the international sections of most supermarkets. Sambal oelek is simply ground fresh chile paste that’s also readily available in supermarkets. It adds great flavor and heat that’s not overpowering.

Serves 2

Ingredients

• 2 tbsp soy sauce, divided
• 1 tbsp plus 1 tsp olive oil, divided, plus more for oiling grill grate
• 2 tsp finely chopped peeled ginger, divided
• 1 tsp finely chopped garlic
• 2 7-oz mahi-mahi steaks, about 1-1/2 inches thick
• 2 tsp sambal oelek
• 2 tsp hoisin
• 1 tsp honey
• 1 tsp rice vinegar
• 1/2 tsp finely chopped tarragon

Mahi-Mahi Steaks

Preparation

Combine 1 tablespoon soy sauce, 1 tablespoon olive oil, 1 teaspoon ginger, and garlic in a sturdy, zip-top bag. Place the mahi-mahi in the bag, seal, and turn several times to coat well. Refrigerate 30 minutes to 1 hour.

Fish in Marinade

1. Combine the remaining 1 tablespoon soy sauce, 1 teaspoon olive oil, remaining 1 teaspoon ginger, sambal oelek, hoisin, honey, vinegar, and tarragon in a small saucepan and bring to a simmer. Reduce the heat to low and cook 2 minutes. Remove from the heat, cover, and let rest while the fish grills.

Sweet and Spicy Hoisin Sauce

1. Light a grill for medium heat with space for off-heat cooking.
2. Remove the fish from the marinade, letting excess drip off. Rub the grill grate (on- and off-heat sides) with oil. Place the mahi-mahi over direct heat and grill until grill marks appear, about 1 minute. Turn and grill 1 minute on the other side.
3. Continue grilling, moving the fish off heat as needed, until tender and just cooked through, about 2 minutes per side longer, depending on thickness. Just before the fish is done, brush with a little of the sauce.

Beginning to Grill

After 1st Turn

Almost Done

Brushed with Sauce

To serve, plate the mahi-mahi and drizzle the remaining sauce on top.

Grilled Mahi-Mahi with Sweet and Spicy Hoisin Sauce

Prosciutto Pizza with Goat Cheese and Fresh Mozzarella

The teardrop-shaped Indian bread called “naan” makes great pizza—flat enough to make a fairly thin crust but thick enough to be nicely chewy. For best results, keep the toppings simple and to a minimum.

Here, it’s all about the classic duo of ham and cheese. Ham, as in delectable Italian prosciutto and two contrasting cheeses for good balance: rich, tangy goat cheese and creamy, mild fresh mozzarella.

Add a little greenery after baking, and these easy, inviting pizzas are ready to serve.

Serves 3-4

Ingredients

• 4 3.5-oz naan pieces
• olive oil, for brushing
• 4 tbsp tomato paste, divided
• 2 large garlic cloves, finely chopped
• 1 tsp dried red chile flakes
• sea salt
• 4 oz thinly sliced prosciutto, torn into thin strips
• 1/2 cup short, thinly sliced red onion
• 3 oz crumbled goat cheese
• 4 oz fresh mozzarella, cut into small slices
• 1/2 cup coarsely torn flat-leaf parsley

Cheeses and Prosciutto

Preparation

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
2. Lay 2 naan pieces on the baking sheet and brush with olive oil. Spread each with 1 tablespoon of tomato paste. Scatter 1/4 of the garlic and chile flakes over each and season with salt.
3. Top each naan with 1/4 each of the prosciutto, onion, goat cheese, and mozzarella.
4. Place the pan in the oven and bake until the naan is crispy around the edges and the cheese has nearly melted, about 12 minutes.
5. Transfer to a cutting board and scatter 1/4 of the parsley on top of each. Repeat with the remaining 2 naan pieces and toppings.

Tomato Paste Layer

Prosciutto Layer

Cheeses Added

Baked Pizza

Cut into pieces and serve.

Prosciutto Pizza with Goat Cheese and Fresh Mozzarella

Grilled Chicken Thighs with Mandarin Orange Glaze

Simple grilled chicken takes on tasty new meaning with a sweet, rich, and very orangey glaze to complement the smokiness of the thighs. It’s so easy to make—the key is giving it time to reduce. The glaze starts out very runny, then cooks down to a wonderful, glossy, sticky consistency—it stays put on the bird!

Tip: Rubbing the grill grate with oil once it's hot (and just before adding the chicken) ensures the meat won’t stick when you turn it.

Serves 4

Ingredients

• 1/2 cup drained mandarin oranges (from an 11-oz can, in juice or light syrup—3 tbsp reserved)
• 1 small garlic clove, finely chopped
• 2 tbsp honey
• 1 tbsp white balsamic vinegar
• sea salt
• freshly ground black pepper
• 1 tsp finely chopped rosemary
• olive or vegetable oil, for rubbing grill grate
• 8 medium-sized chicken thighs (about 3 lbs total), skin removed

Drained Oranges and Juice

Preparation

1. Light a grill for medium heat.
2. Place the mandarin oranges and garlic in a mini food processor and pulse until emulsified.
3. Heat a small saucepan or skillet over medium heat. Transfer the mandarin orange mixture to the pan and stir in the honey, vinegar, and reserved juice or syrup. Season with salt and pepper.
4. Bring to a light simmer and cook until reduced and thickened, 13-15 minutes. Remove from the heat and stir in the chopped rosemary. Let stand while the chicken grills.

Ready to Process

Emulsified Oranges 

Beginning to Cook 

Cooked Glaze

1. Rub the grill grate with oil. Season the chicken thighs with salt and pepper and grill, turning several times (and covering the grill to prevent flare-ups), until golden brown and cooked through, 25-30 minutes, depending on size. 
2. About 3 minutes before the chicken is done, brush the thighs with most of the glaze.

Seasoned Thighs 

Beginning to Grill 

After 1st Turn

Grilled Thighs

Glaze Added

Transfer the chicken to a board or platter and let rest 5 minutes before serving. Brush with the remaining glaze and serve.

Grilled Chicken Thighs with Mandarin Orange Glaze