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Light, fresh, gluten-free fish dinner: Grilled lemon-pepper mahimahi with sautéed bok choy

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Grilled fresh fish dinners like these are what summer is all about

This easy-to-make, gluten-free grilled fish dish is exactly what you want on warm summer nights.

Mahimahi is a firm white fish that's perfect for cooking up on the grill, and in my opinion, it's perfect paired with bok choy. You'll love how green the bok choy turns when it's sautéed just for a few minutes. Add lemon juice and zest to the mix, and you're in for a colorful and flavorful dish.

Grilled lemon-pepper mahi mahi with sautéed bok choy

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Grilled lemon-pepper mahimahi with sautéed bok choy recipe

Serves 2

Ingredients:

  • 2 (4 ounce) mahimahi fillets
  • 1 large bunch bok choy, tips of stem ends trimmed
  • 3 garlic cloves, 2 sliced thin, 1 minced
  • 1/2 bell pepper, seeds and membrane removed, diced
  • 2 lemons, juiced, divided, plus extra for garnish
  • Zest from 1/2 a lemon
  • 1 teaspoon salt, divided, plus extra for seasoning
  • 1-1/2 teaspoons ground black pepper, divided, plus extra for seasoning the fish
  • 1 tablespoon vegetable oil, plus extra for the grill

Directions:

  1. After cutting off and discarding the end of the stem of the bok choy, cut off the remaining stem, and dice it. Cut the leaves into 2 or 3 large pieces.
  2. Reserve 2 tablespoons of the lemon juice, and set it aside. Add the remaining lemon juice to a small bowl along with the sliced garlic, 1/2 teaspoon of salt and 1-1/4 teaspoons of ground black pepper. Mix, then pour into a large, zippered baggie.
  3. Add the mahimahi to the baggie, seal it, and gently massage the liquid over the fish. Refrigerate for 15 to 30 minutes. Remove from the refrigerator, and discard the marinade.
  4. Brush a grill lightly with oil. Set it to medium heat. When the grill is hot, add the mahimahi. Season the tops of the fish with a pinch of salt and black pepper. Allow the fish to cook for 4 to 5 minutes before gently flipping. The fish should easily pull away from the grill.
  5. Sprinkle the opposite sides of the mahimahi with a bit of salt and black pepper. Cook on the second side for another 4 to 5 minutes. At the end of the cooking time, use a spoon or brush to add 1 tablespoon of the lemon juice over the tops of the mahimahi. When done, remove from the grill, and keep them warm.
  6. As the mahimahi is cooking, to a large skillet, add 1 tablespoon of vegetable oil. When the oil is hot, add the diced bok choy stems along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for about 3 minutes.
  7. Add the bok choy leaves to the skillet along with the garlic and bell pepper. Cook, gently stirring, for just a few minutes or until the leaves turn bright green and wilt a bit. Add the remaining lemon juice and the lemon zest to the skillet, gently stir, and then remove from the heat.
  8. Divide the bok choy mixture between 2 plates, and top with the mahimahi. Garnish with lemon slices, and serve warm.

Grill this fish for a vibrant meal.

More gluten-free recipes

Spaghetti-and-meatball-stuffed peppers
Cilantro-lime shrimp and guacamole sopes
Chicken and mango salad with jalapeño-honey dressing

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