Honey Soy Grilled Mahi Mahi with Grilled Veggies and Balsamic Cherry Tomatoes

See those beautiful red baby tomatoes?  Those are the first 3 harvested from my square foot garden this year!  I was so excited to see those little red beauties and I knew I had to throw something together to go with them.  I love the combination of balsamic and tomato and basil so that was the first thing I prepped.  The rest was pretty simple.  Marinate the fish all day.  Throw some seasoning on whatever veggies you have lying around.  Fire up the grill and dinner is ready in 15 minutes or so!  This type meal is a summer staple for us.  Simple.  Light.  Easy.  And able to be enjoyed on my amazing patio.  =)

Grilled Mahi Mahi with Grilled Veggies

For the Fish:

2 pieces of white fish about 4 oz each (I pulled mine straight from the freezer), I used Mahi Mahi

1 T Sesame Oil

4 T balsamic vinegar

1/2 T Ginger Powder

1/2 T Garlic Powder

1 T Siracha

For the Veggies:

Zucinni, sliced length wise in 1/4 in slices

Asparagus

Skewered Mushrooms

EVOO

Garlic Powder

Ginger Powder

For the tomatoes:

1/2 small tomato, chopped or small handful of cherry tomatoes, halved

1-2 T Balsamic Vinegar

1/2 T fresh basil, sliced or cut into small strips

For the glaze:

1/4 cup soy sauce

2-3 T honey

1/2 T Ginger powder

1/2 T Red Pepper Flakes

In the morning, throw your fish in a zip lock with your marinade and toss it in the fridge.  

When you are ready to cook, mix tomato with basil and balsamic and place in fridge to chill. Mix glaze and set aside.  

Slice all veggies and drizzle with olive oil and sprinkle with garlic and ginger powder.  Toss to coat.  Place everything on the grill and turn as needed.  I spray the grate that the fish will go on but everything else should be fine.  During the last 3-5 minutes of grilling, pour a couple of spoonfuls of glaze onto the Mahi Mahi.  When the fish is opaque and flakes with a fork, it is finished.

To serve, place fish over grilled veggies and pour a bit more glaze over the top.  Top with chilled balsamic tomatoes.  We LOVED this and I can't wait to make it again.  You can change this up with many different types of fish and marinades.  The possibilities are endless!