This easy recipe for Grilling Fresh Mahi Mahi, is just the ticket for a light meal. Just enough blacken to bring out the flavor of the Mahi.
Living on a boat in a marina, gives you a way of meeting a lot of people over the years. I've got this great group of buddies who regularly go offshore to fish. Whenever they do, and catch fish, I'll get a call as their coming in, or they'll catch me on the dock to get the grill goin'. The grill's heating up while they're cleaning the fish, "It don't get no fresher than that".
The first one goes on the grill, and I'll bring it back with a handful of forks. Everyone picks at it as the reward for spending all day on the water. As good as this is though, I'm spoiled by eating fish that's only 3 or 4 hours old. It makes it real tough to have it in a restaurant or to buy it at a grocery store.
Now I'm sure you've seen a lot of recipes for serving fish with all kinds of sauces, but when it's this fresh, just a little of the spice, and a little lime juice and we're all in heaven.
2. Wash the fish, dry, then coat with a little oil. Dust all over with Butt Kickin' Blacken.
3. Place on the grill until you see the color beginning to turn white in the middle. Flip it over, and drizzle a little lime on it. Let cook on the second side about 1/2 as long as it did on the first side.
4. Be careful while cooking, because the fish tends to stick. I release it from the grill by scraping under the fish with the spatula turned upside down, then, very carefully flipping the whole thing at once. Flip it over as you place the cooked pieces on a platter. Drizzle with a little more lime juice. Keep it covered with foil if you'll be cooking more.
Click to Enlarge Picture.
5. After cooking that first fish, I'll put it on a platter and bring it back to the guys who caught it along with a handful of forks. Sometimes I've got lettuce available, and I'll make up a lemon vinaigrette to go along with the fish. Like I said before, "There;s nothin' better than 3 or 4 hour old fish.
Click to Enlarge Picture.
6. If for some reason, you can't cook on a grill, you can still blacken the fish. Prep it as above, and place in a fry pan along with 2 Tablspoons butter, and 3 Tablespoons vegetable oil. Cook over a medium heat untilit's "Fork Tender".
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
Leftovers
If you've got any leftovers, put them in plastic containers, then place in the refrigerator.
2. To Re-heat:
Place in a Teflon fry pan, along with 2 tablespoons of water. Cook over medium low heat for about 5 minutes.
Serve it on a Salad, with a lemon vinaigrette, or as a sandwich. Or, if you don't want to share, with eggs for YOUR breakfast.
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By Cap'n Ron
