It's one of the best feelings being outside in a light jacket and seeing the trees start to bloom again. Spring is officially here! We know that April can sometimes be unpredictable but the warmer weather keeps poking through and we’re here for it. It is also time to dust off the grill and get those recipe inspirations flowing! There are plenty of fish that are great for grilling but this month we’re doing a recipe for Mahi.
All About Mahi
There really is no better fish to start off Spring than with a fish that is from tropical and subtropical waters.
The texture of Mahi when cooked is firm and flakey with a delicate, sweet and mild taste. It is considered a white meat fish. It’s great for simple recipes as well as ones that require a little more seasoning.
At Foremost Seafood, our Mahi typically comes to us whole, wild caught from Southern USA/ Caribbean Islands. We fillet it and you do have the option to keep the skin on the fillets or have it removed. For this recipe, we suggest keeping the skin on as it helps keep the fish together when you are flipping it on the grill. Our fillets are $18.99/lb (price subject to change).
The spices used in this recipe can be a little spicy so if you are looking for a milder taste, just minimize the cayenne pepper and chili powder. The Lime Butter will also bring the spiciness down as well. I personally am not a huge fan of spice, so after making my rub, I didn’t use a lot of it for the fish. You can also use other fish for this recipe such as Grouper, Swordfish, Red Snapper, or Tilapia.
Chili Seasoned Mahi
Two 8oz Mahi fillets skin on (or 1# in one piece)
2 tsp olive oil
1 tsp chili powder
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp onion powder
⅛ tsp cayenne pepper
Salt and pepper to taste
4 tbsp room temperature butter
Zest and juice of half a lime
Bring butter to room temperature. In a bowl mix together, with a fork, lime juice, lime zest, and butter. Set aside.
Grilled Chili-Seasoned Mahi
First things first, make sure to wash the fillets and pat them dry. Set aside.
Mix together chili powder, garlic powder, cumin, onion powder, cayenne pepper, salt and pepper. Drizzle your olive oil over your Mahi fillets then rub in the seasoning blend over both sides of the fillets. Set aside.
If you do not have a fish grate basket, take a paper towel with tongs and dip it into your olive oil. You will then gently coat the grates of your grill with your olive oil so that the fish does not stick to the grates when you are flipping the fish. If you have a fish grate basket, lightly oil your basket to be able to remove the fish from the basket when you are finished. Heat your grill to medium-high heat.
Once the grill is heated and oiled up, place your fillets skin side down on the grates. For best results, you’ll want to place the fillets diagonal to the grates. Reduce your heat to medium, and cover the grill. Let the fish cook without flipping for about 4 minutes until the skin is golden brown and crisp.
Gently slide your spatula underneath the fish to flip. Once you flip your fillets, cover the grill and let the fillets cook for another 5 to 6 minutes depending on the thickness of your fillets.
Remove from the grill and let set for a few minutes, as the meat will continue to cook while off the grill.
When you are ready to eat, you can either slather your lime butter over the fillets or have it on the side. My husband and I put our butter on the side.
At Foremost Seafood
With warmer temperatures approaching us, what better way to start your Spring than by dusting off your grill and giving this recipe a try. If Mahi isn’t your cup of tea, at Foremost Seafood, we provide our customers with a large variety of the freshest fish and seafood to choose from. Don’t forget to check out all of our frozen options available in our merchandisers. Tom takes just as much time to source the best quality frozen products as he does with all of our fresh products. Give us a call at (937) 298-1986 to place your pre-order ahead of time, or feel free to stop by our storefront at 1912 Woodman Center Drive, Kettering, OH 45420.