| Grilled Mahi-Mahi with Cilantro Lime Butter |
| Serves 4 |
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| Ingredients | Directions |
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Zest and juice of 1 lemon 3 clove garlic minced 2 Tbsp minced ginger root 1/4 cup teriyaki sauce 1/4 cup sesame oil 1/2 cup olive oil 1 tsp chili pepper flakes 1/2 tsp salt 1/4 tsp black pepper 3 Tbsp chopped cilantro 4 8oz Mahi-Mahi fillets |
Marinade (30 minutes to 2 hours before serving) Remove the skin from Mahi fillets. Mix all ingredients on the left (except Mahi) in a non-reactive bowl that is just big enough to hold the fish in one layer. Add the fish fillets and turn them to coat. They should be sitting very tightly in the bowl. If you don't have the bowl of appropriate size, just pour the marinade into a large zip loc freezer bag, add the fish, squeeze all the air out and close the bag. If marinating only for 30 minutes leave the fish at room temperature. If marinating longer than that, keep it in the fridge removing to room temperature 30 minutes before cooking. |
| 4 Tbsp cilantro lime butter | Do not rinse or dry mahi fillets. Grill on med-high 3.5 minutes. Flip fillets over and grill 3.5 minutes longer. Cooking time will vary depending on the thickness of fillets. To test if your fillets are done, gently try to separate the flakes of the thickest part with a fork. If the fish flakes, it's done. It's ok for it to be moist and not completely opaque in the center. Top with melted cilantro lime butter and serve. |
