The Drs: Mojo Chicken, Mahi Mahi Tacos & Red Bliss Potatoes Recipes

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The Doctors: “Grill it or Skillet” Game with Guy Fieri

The doctors played a game with chef Guy Fieri called “Grill it or Skillet.” Two girls in the audience came up to help with the game. Dr. Stork blindfolded the girls and then they had to sample three meals prepared by Fieri and figure out if they were made in the skillet or on the grill.

The Doctors: Brined Mojo Chicken

The first meal was the “Mojo Chicken.” Both girls loved it, and one guessed grilled and one guessed fried. The verdict? The chicken was grilled.

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Fieri brined the chicken first so that it would stay juicy while on the grill. He said brining goes all the way through the meat, while marinating only gets to about a quarter of the way in. The key is to sear it on both sides and then finish it low and slow.

The Doctors: Grilled Mahi Mahi Tacos

Next was a Mahi Mahi taco. One girl said they tasted really refreshing and guessed grilled. The other girl also guessed grilled, and both girls were correct! Dr. Stork said that fish tacos are a great way to get some fish in your diet if you’re not the biggest fish fan.

Each taco was only 200 calories and served on a whole wheat tortilla.

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The Doctors: T-Fal Balanced Living Indoor Grill Review

The final dish was “Red Bliss Potatoes” with a little parmesan cheese. Both girls guessed grilled, and they were right. Fieri said that making the potatoes is very easy, and you can season them any way you like.

Fieri said the biggest mistake people make with charcoal is that they take it and put it over the hottest spot. It flares up and people leave their food there and then it burns on the outside but isn’t cooked on the inside. What you should do instead is just quickly sear it in the hot spot, and then move it to a part of the grill that is warm but not directly over the coals.

Everyone in the audience was awarded a T-Fal Balanced Living indoor grill. I need to go to some of these shows – they give away cool stuff!

Here are Guy Fieri’s Recipes.

Grilled Mojo Marinated Chicken Breast Recipe

The Drs: Mojo Chicken, Mahi Mahi Tacos & Red Bliss Potatoes Recipes

Guy Fieri shared recipes for Mojo Chicken, Mahi Mahi Tacos, Red Bliss Potatoes, and Cilantro Lime Aioli; T-Fal Balanced Living Indoor Grill review.

Ingredients – Chicken

  • 4 bone-in chicken breast halves with the skin on
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil

Ingredients – Brine

  • 2 cups water
  • 2 tbsp salt
  • 2 tbsp sugar
  • 2 peeled and smashed cloves of garlic
  • 1 cup orange juice
  • 2 tbsp lemon juice

Ingredients – Mojo Marinade

  • 2 tbsp agave
  • 1/2 cup orange juice
  • 1/2 cup lemon juice
  • 1/4 cup soy sauce
  • 2 tsp cumin

Directions

  1. Combine brine ingredients and whisk until the sugar is dissolved.
  2. Add chicken breasts and brine to a re-sealable plastic bag. Place bag in fridge and brine for two hours.
  3. Remove breasts from brine and drain and discard brine. Heat a grill with a two temperature zone (high and low). Wipe down grill with a paper towel blotted in oil.
  4. Pat the chicken dry and season with salt and pepper. Place the chicken, skin-side down, on the high part of grill and brown for four to five minutes. Turn chicken over and move to the cooler part of grill to continue to cook through.
  5. Combine mojo ingredients and baste the chicken as it cooks.
  6. Cook the chicken for about 12 to 15 minutes or until an instant thermometer inserted at the thickest part reads 165 degrees F. Turn chicken occasionally and baste.

Grilled Mahi Mahi Tacos Recipe with Red Cabbage

Ingredients

  • 4 boneless, skinless Mahi Mahi filets
  • Juice and zest of 1 lime
  • 3 tablespoons tequila
  • 3 teaspoons cumin
  • Kosher salt
  • Black pepper
  • 2 cups red cabbage, shredded
  • 1/2 cup red wine vinegar
  • 2 tbsp sugar
  • 1 tbsp kosher salt
  • 1 cup cilantro leaves
  • 16 (6 to 7 inch) flour tortillas
  • 2 cups Cotija cheese, crumbled
  • 1 cup Lime Aioli (recipe follows)
  • 2 limes, cut into wedges
  • 8 inch bamboo skewers, soaked in water

Directions – Marinade

  1. In a large mixing bowl, combine tequila, lime, cumin, salt and pepper.
  2. Cut fish into one inch cubes and place four to five pieces on each skewer.
  3. Set skewers in a flat casserole dish and pour marinade over them. Marinate for four to five minutes (Don’t leave any longer or the fish will cure).

Directions – Cabbage

  1. In a large mixing bowl, combine vinegar, sugar, and salt and mix well.
  2. Add cabbage and stir to coat everything evenly, then marinate for 15 minutes. Fold in cilantro leaves and set aside.

Directions – Fish

  1. Heat a flat top grill to high and coat with a small amount of oil. Place skewers on grill and cook for one minute on each side until the fish is white and cooked through (about four minutes total). Remove skewers and allow to rest.
  2. Warm tortillas on the grill, then place them on a towel-lined dish and cover loosely to keep warm.
  3. To build tacos, drizzle a lime aioli on tortilla. Top with strained cabbage mixture then place a skewer of fish on top. Slide out the skewer then finish with more lime aioli. Garnish with crumbled Cotija and serve with a wedge of lime on the side.

Cilantro Lime Aioli Recipe

Ingredients

  • 2 limes, juiced
  • 8 oz sour cream
  • 1/4 cup milk
  • 2 tsp minced garlic
  • 1/2 tsp ground cumin
  • 2 tbsp cilantro leaves, finely chopped
  • Kosher salt and black pepper

Directions

  1. In a small bowl, combine all ingredients and chill for one hour.
  2. Season with salt and pepper.

Grilled Red Bliss Potatoes Recipe with Parm

Ingredients

  • Skin-on Red bliss potatoes, cleaned
  • Kosher salt and black pepper
  • 2 to 3 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tsp granulated garlic
  • 1 tsp paprika
  • Pinch of cayenne pepper
  • Juice of half a lemon
  • 2 tbsp chopped fresh parsley
  • 1/2 cup finely grated parmesan

Directions

  1. Heat a grill to two temperature zone: one high and one low. Wipe down grill with a paper towel blotted in olive oil.
  2. Slice potatoes into 3/4 inch slices, toss in olive oil and season with salt and pepper.
  3. Place on high part of grill to mark off. Cook for one to two minutes then turn potatoes over to mark other side. Move to cooler part of grill and continue to cook through.
  4. Mix spices together and lightly dust potatoes as they cook. Cook until tender, eight minutes.
  5. Remove potatoes to a platter and finish with a squeeze of lemon juice, fresh parsley and parmesan dusted over the top. Serve hot.

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