The marriage of flavors and textures in this dish is nothing short of sensational—a bold, vibrant Caribbean Mahi Mahi paired with creamy Southern Grits for a true symphony of taste in every bite. Sweet citrus, island spice, and velvety goat cheese grits come together for a memorable meal with a Southern twist.
Ingredients:
For the Mahi Mahi:
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8 Mahi Mahi filets
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3 Tbsp. Olive Amelia Orange Olive Oil
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3 Tbsp. Olive Amelia Cara Cara Orange & Vanilla White Balsamic Vinegar
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Pinch of black pepper
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Olive Amelia Orange Olive Oil + avocado or coconut oil for cooking
For the Southern Grits:
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1 cup stone ground grits
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2 cups water
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2 cups milk
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2 Tbsp. Olive Amelia Orange Olive Oil
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1½ tsp. sea salt
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½ cup Goat Cheese
Instructions:
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Place the Mahi Mahi filets in a large bowl. In a separate bowl, whisk together Orange Olive Oil, Cara Cara Orange & Vanilla Balsamic, Caribbean Jerk Rub, and black pepper. Pour the marinade over the fish, tossing to coat evenly. Cover and refrigerate for 30 minutes to 1 hour.
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While the fish marinates, prepare the grits: In a medium pot, combine grits, water, milk, Orange Olive Oil, Caribbean Jerk Rub, and sea salt. Bring to a boil over medium heat, stirring frequently. Once boiling, reduce heat to low and continue stirring until thickened, about 15–18 minutes. Remove from heat and stir in the goat cheese until creamy.
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Preheat a large cast iron pan over medium-low heat. Add a light coating of Orange Olive Oil and your choice of avocado or coconut oil.
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Once hot, add the marinated Mahi Mahi filets, being careful not to overcrowd the pan. Sear each side for 4–5 minutes, or until a golden crust forms and the fish is cooked through. Transfer to a towel-lined plate to remove excess oil.
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Plate the creamy grits and top with the seared Mahi Mahi. Garnish with fresh herbs if desired.