HONEY LIME grilled MAHI MAHI
1/4 cup lime juice………………………………2 TB extra-virgin olive oil
1 tsp. Creole seasoning (Tony Chachere or Zatarain’s are good)
1 TB Honey………………………………………1 tsp. Kosher salt
About 1 lb. Mahi Mahi filets (swordfish, halibut or salmon will work too)
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Whisk the marinade ingredients together in a bowl. Rinse the fish filets under cool water and pat dry with a paper towel. Then put the fish in a zip-lock bag and pour the marinade over it. Gently move the filets around so that everything is covered and place the bag in the refrigerator for 30-45 minutes. (Don’t marinate any longer because the lime juice will actually start to cook the fish.)
When you're ready to grill, take the fish out of the fridge and let it come to room temperature. It’s best to have a well-oiled grill, so we spray ours with non-stick spray that’s made for BBQ grills (by the other non-stick sprays at the grocery store). Turn grill to high and preheat while the fish comes to room temperature.
Then, turn the grill down to medium-high when you are ready to put the fish on. (To get grill marks, lay the fish diagonally across grill grates; when grill marks appear after about 2 minutes, rotate fish so it's laying diagonally the other way.) Halfway through the total cooking time for the fish, carefully flip it over and do your grill marks on the other side ~ continue grilling until it’s still moist, but flakes easily.
We also brush some of the marinade over the fish to baste it (easy to remember to do this when you turn it for the grill marks, and then flip it over). * Serves 2-3 *
Total cooking time for grilled fish is about 10 minutes per inch (total of both sides) of thickness, but the best way to test is by lightly pressing on the fish with your finger; it should feel firm but not hard to the touch when it's done.