Lime and cumin mahi mahi

Yield: 4 servings

Measure Ingredient
1½ pounds Fish fillets; Mahi Mahi
¼ cup Olive oil
1 large Lime; juiced
2 tablespoons Stoneground mustard
2 tablespoons Ground cumin
1 tablespoon Cracked black pepper
1 tablespoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Cinnamon
½ teaspoon Kosher salt

Mix oil with all wet and dry ingredients until it becomes a paste. Brush paste onto top and bottom of fish filets.

Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place the filets on the grid over a medium-hot fire and cook for 6-7 minutes per side or until desired doneness. Prior to turning, brush with additional paste mixture. When both sides are cooked, remove from grill, and let sit for five minutes prior to service since it will cook a slight bit more after removal from grill.

Recipe by: Larry Gerber

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