Dinner tonight: Asian grilled mahi-mahi and sautéed grouper

For light yet oh-so-tasty dinners, go fish or go home with these two dinner recipes.

Brushing sauces on seafood during the cooking process is an ideal way to add flavour without overpowering the fish. Hoisin sauce, a popular Asian condiment, makes a fabulous base for barbecue sauce that breathes life into grilled fish with salty-sweet contrasts.

Prep time 15 min 

Cook time 10 min 

Serves 4

• 45 ml (3 tbsp) reduced-sodium soy sauce
• 15 ml (1 tbsp) peeled minced fresh ginger
• 3 garlic cloves, minced
• 4 skinless mahi-mahi fillets (about 350 g/1 1/2 lb)
• 45 ml (3 tbsp) hoisin sauce
• 30 ml (2 tbsp) ketchup
• 5 ml (1 tsp) fresh lemon juice
• 5 ml (1 tsp) honey1. Combine the soy sauce, ginger and garlic in a shallow baking dish. Add the mahi-mahi and turn to coat. Refrigerate, turning occasionally, for 20 minutes.
  2. Meanwhile, combine the hoisin, ketchup, lemon juice and honey in a small bowl.
  3. Heat a well-oiled grill pan over medium-high heat. Remove the mahi-mahi from the marinade and place on the grill pan, skinless side up. Cook for three minutes, then turn and brush with some of the hoisin mixture. Cook three minutes longer, then turn and brush again. Cook for one minute. Turn the fillets one last time and brush with the remaining hoisin mixture. Cook until the fish flakes easily with a fork, two to three minutes longer.

If mahi-mahi isn't fresh at your market, use salmon, swordfish, tuna steaks or any other firm-fleshed fish. This sauce tastes terrific on pork and chicken, too.

Why leave potato chips to the chip and dip bowl? Crushed chips make a terrific alternative to bread crumbs for coating sautéed fish. The second secret ingredient here is milk, which balances the spicy flavour of the seasoning.

Prep time 20 min 

Cook time 10 min 

Serves 4

• 250 ml (1 c) milk
• 4 grouper fillets (about 750 g/1 1/2 pounds)
• 30 ml (2 tsp) crab boil seasoning
• 2 eggs, beaten
• 375 ml (1 1/2 c) finely crushed potato chips
• 30 ml (2 tbsp) vegetable oil

1. Pour the milk into a large zip-close bag. Add the fish, press out the air, seal and let rest at room temperature for 30 minutes to one hour.
2. Remove the fish to a large piece of foil and sprinkle all over with the seasoning.
3. Add the eggs in a wide shallow baking dish. Put the crushed chips in a similar dish.
4. Use tongs to dip the fish into the eggs, then into the crushed chips, gently pressing in the chips with your fingertips.
5. Heat the oil in a large heavy nonstick skillet over medium heat. Add the fish and cook until the fish is just a bit moist and filmy in the centre, about five minutes per side, turning with a long, wide spatula. Cook in batches, if necessary.

To intensify the flavour, use flavoured potato chips, such as sour cream and onion or barbecue.

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