Grilled Mahi-Mahi Moroccan Style

Round three on a Monday Night Madness Grilling at the Bernstein's! It was so beautiful all day...the sun was bright and shinny, then when it was time for me to do some grilling, dark clouds came rushing in. I swear, nature was definitely playing tricks on me, but as always, it didn't stop me from grilling outdoors once again.

This is the first day of summer after all and what a way to start the season right by GRILLING!!!...Come Rain or Come Shine...

Tonight we had Mahi-Mahi with a Moroccan-style dry rub...strong flavors with a little hint of sweetness. Plus, adding grilled artichokes, asparagus and tomatoes blended well with the soft and flaky white fish. It was just the perfect meal for this type of weather :-)

Ingredients:
2 Mahi-Mahi Fillets
1 tsp Turmeric Powder
1 tsp Ground Cumin
1 tsp Cinnamon
1 tsp White Pepper
1 tsp Sea Salt
Extra Virgin Olive Oil

2 Artichoke Hearts
Asparagus
Tomatoes
Balsamic Vinegar (Bittersweet Herb Farm - Maple Syrup Flavored)
Extra Virgin Olive Oil
Powdered Ginger
Salt and Pepper


Directions:
Mix all the spices together in a small bowl. Rub the spices onto the fish fillets. Lightly drizzle with olive oil. Keep it in the refrigerator when ready for grilling.

Clean and snip of the tips of the artichoke hearts with a pair of scissors. Boil artichokes for 35 minutes. Let it cool. Slice in half and remove the purple leaves and remove any of the fuzzy stuff in the center. Drizzle with balsamic vinegar, ground ginger and extra virgin olive oil. Do the same with the fresh asparagus and tomatoes.

Grill fish and veggies for at least 5 minutes on each side.