Rosemary-Grilled Mahi-Mahi With Red Pepper and Radicchio Relish

Rosemary-Grilled Mahi-Mahi With Red Pepper and Radicchio Relish

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  • Prep Time


  • Total Time


  • Servings



  • 1-¼

    About 1-¼ pounds mahi-mahi fillet, skin removed and cut into 4 equal portions

  • ¼

    cup olive oil, plus more for the peppers and for drizzling

  • 2

    large fresh rosemary springs, torn in half

  • Juice of 1 lemon

  • Salt and freshly ground black pepper

  • 2

    red bell peppers

  • 1

    medium head of radicchio, cored and cut lengthwise into eighths

  • cup pitted green olives, roughly chopped

  • ¼

    cup sun dried tomatoes packed in olive oil, finely chopped

  • 3

    tablespoons balsamic vinegar


Preheat the broiler to the highest heat and position a rack about 8 inches from the heat element. Marinate the mahi-mahi by putting the fish pieces in a large re-sealable plastic bag along with 1/4 cup of olive oil, the rosemary, and the lemon juice. Seal the bag, massage the ingredients together, and set aside. Rub the peppers with olive oil, season generously with salt, and place on a baking sheet, lined with aluminum foil. Broil the peppers, turning every so often, until all the sides have been well blackened, about 30 minutes. Transfer the peppers to a mixing bowl and cover tightly with plastic wrap. Let sit until the peppers have cooled and completely collapsed, about 20 minutes. Peel and discard the blackened skin, remove the stem and seeds, and roughly chop the pepper flesh. Heat a grill pan over high heat for about 7 minutes. Grill the fish for about 4 minutes per side, leaving room for the radicchio. As soon as you have turned the fish over, sprinkle the radicchio with some salt, drizzle with some olive oil, and cook on the grill pan until just wilted and tender. The fish and the radicchio should come off the grill at roughly the same time, but the radicchio may take a bit longer, depending on the size of your grill pan and the amount of heat your stovetop can put out. Toss the radicchio with the chopped roasted red peppers, olives, sun dried tomatoes, and balsamic vinegar. Season with salt to taste, if necessary, and serve alongside the grilled fish and starch of your choice.


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