Blackened Mahi - 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 of the lime and we're all in heaven.
- Mahi Mahi Filets
- Vegetable Oil
- Butt Kickin' Blacken, Seafood Blend
- Lime Juice
- Lemon Juice, optional
1. Prepare a grill to a fairly high heat.
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.
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 the Picture for a Larger View.
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". Click the Picture for a Larger View.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Blackened Mahi - Mahi
Just in case you've got any leftovers, it can easily be eaten cold on top of a salad. Or, you could re-heat it in a fry pan along with a little butter on medium heat. Just be sure you just re-heat it, because if you cook it too long, it'll dry out.
Mahi Lettuce and Tomato Sandwhich