Friday, December 7, 2012

Barbecued Mahi Mahi

Someone recently told me that Mahi Mahi is actually dolphin. I was pretty sure they were wrong, but also quite horrified to think that all this time I had been eating Flipper. Turns out it’s dolphinfish, which is not the same thing as a dolphin at all. I saw a photo and it’s not even cute, so don’t worry. I can see why people prefer to call it Mahi Mahi though, to avoid the confusion. Anyway, the point is that Mahi Mahi is not dolphin but it IS very delicious. It’s a sturdier white fish, more like salmon in texture and meatiness. It holds up really well to spice and big flavor, so I knew this recipe would be a tasty one. I found it on the blog Ezra Pound Cake. I decided not to do the pesto on top, and it was really good without it. If anything, I’d maybe add a bit more of the dark brown sugar, just another half teaspoon or so. The sweetness went really well with this fish.

2 Tbsps Spanish Paprika
1 Tbsp Ancho Chile Powder
2 Tsps Cumin
2 Tsps Dark Brown Sugar
1 Tsp Chile de Arbol powder
1 Tsp Kosher Salt
1 Tsp Ground Black Pepper
4 8 oz Mahi Mahi filets
Olive Oil

First of all, I could not find the Chile de Arbol powder, so I went with a Mexican Chile powder. Not sure that it made much difference. This is super easy to make. Just mix together all the spices in a small bowl. Lightly oil the fish on both sides, then sprinkle the spice mixture over one side of the filets. Make sure the filets are covered, but shake off excess spice mixture.

Heat up the grill and grill the filets rub side down first. It should only be about 2 to 3 minutes per side before they are done and ready to eat. We grilled them alongside asparagus, which took about the same time. Really simple, flavorful, and healthy as well. 

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