Lime-Butter Grilled Mahi

Mahi is one of the ubiquitous supermarket freezer fish, sold in those plastic pre-packs. And, it's okay in a pinch. But if you've ever had fresh mahi, you know why it's so popular. Cooked fresh, mahi is the perfect blend of firm texture and tender, juicy sweetness. It has enough character to stand up to heavy spices, too, which makes it that much more versatile in the kitchen. This lime-butter recipe will give you plenty of flavors to savor without hiding the mahi and -- wow -- is it good!

           INGREDIENTS

            METHOD

2 mahi mahi fillets

2 tsp olive oil

1 tsp chili powder

1/4 tsp garlic powder

1/4 tsp cumin

1/8 tsp onion powder

1/8 tsp cayenne pepper

Kosher salt and cracked black pepper, to taste

2 TBSP room temperature butter

Zest and juice of one lime

Place the room temperature butter in a small bowl. Add the lime zest and juice, and mix it with a fork until cohesive; set aside.

In a small bowl, mix the spices together from the chili powder to the salt and pepper. Taste, and adjust seasoning if needed.

Place the fillets in a bowl, drizzle the olive oil over each fillet, and sprinkle the seasoning blend over the fillets. With your bare hands, gently toss the fillets in the oil and seasoning to coat; set aside.

Heat the grill to medium-high heat (somewhere around 400-450º F). Once the grates are heated, lightly dip a bunched up paper towel in oil. Holding the paper towel with tongs, drag it across the hot grates to create a slick surface. Continue to wipe the grates with the oiled paper towels, re-dipping the towels in oil between applications, until the grates are black and glossy. Depending on your grate, this could take between 5-10 swipes. Building a coating on the grates will prevent your fish fillets from sticking.

Place the fillets on the grill diagonal to the grate slats. Reduce the heat to medium, and cover the grill. Let the fish cook without disturbing it or moving it until the skin is golden brown and crisp—about 2 to 4 minutes.

Try gently sliding a spatula beneath the fish. If it doesn’t easily release itself from off the grill, don't force it. Let it continue to cook, checking it every 30 seconds, until it releases. At that point, carefully flip the fillet. (If you don't have a proper wide fish spatula, you may want to use two spatulas for flipping.)

Cover the grill and let the fillets cook until the centers of the fillets are opaque and register 140º F on an instant-read thermometer. The ideal internal temperature for fish is 145º F, but protein will continue to cook once removed from the heat, so take it off a little early.

Slather lime butter over the fillets and enjoy.

 

Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.

They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

Grouper  Snapper  Salmon  Shrimp  Tuna  Trout  Halibut  Cod  Stone Crabs  Blue Crabs

King Crab  Snow Crab  Clams  Oysters  Mahi  Swordfish  Florida Lobster  Maine Lobster

101 N. Country Club Rd.

Lake Mary, FL 32746

407.330.2425

8780 E CR 466

The Villages, FL 32162

352.751.1755