Yield: 4 5-ounce servings
The best thing about this recipe is the simple method for grilling. Try this method once and you will come back to it time and time again for grilling fish.
- 4 5-ounce mahimahi fillets
- olive or grape seed oil
- salt and pepper
- chili powder
- juice of 1 lime
- Start by setting up the charcoal grill. Use a chimney to light the coals (it’s the best way to get it done in my opinion). Let the coals burn to red embers. Turn the coals out into the grill, keeping them to one side. This will be the hot side of the grill. The other side of the grill should have no coals under it, it will be the “cool” side.
- While the coals are lighting, let the fish rest at room temperature for 30 minutes. Just before putting it on the grill, brush one side fish lightly with oil. Sprinkle that side of the fish with salt, pepper, chili powder and cumin. Squeeze the lime juice over the fish.
- When the grill is ready, lightly oil the grill grate (I douse a paper towel with oil and use tongs to rub it over the grill). Place the fish on the grill over the hot coals, seasoned/oiled side down. Close the cover and wait 2 minutes. Remove the cover, rotate the grill grate so that the fish is over the “cool” side of the grill and cover again. Cook for about 10 minutes or until fish begins to flake. Remove fish from the grill, flipping it onto a plate to serve it seasoned/grilled side up.
Source: For Cod and Country