WOOD GRILLED MAHI MAHI

INGREDIENTS

1- 6-8oz boneless Mahi filet per person

1oz- Fresh garlic butter per filet (1/4 stick butter, 2Tbs. fresh minced garlic, slow-poach a in small sauce pan for 10 minutes)

1-tspn each Lawhorn’s Signature Seasoning per filet

DIRECTIONS

Thoroughly clean the grill grates before lighting the grill!  Fish will stick very easy on dirty racks that are not hot enough!

Light charcoal or gas grill, let the grill get very hot.  If you have oak or hickory chips, put them on one side of the flame or coals so the will start to smoke.

Liberally season the Mahi filets on both sides with the seasoning.

 Wipe the grates with the vegetable oil or your choice. Do this by dipping a cotton rag in the oil and wiping the grates quickly with a pair of long tongs.  Be prepared to put the fish on the grill BEFORE the oil burns off the grill.

Place fish on the grill with a little sliding action “skin-side” up.  Sliding the fish will help prevent sticking. Brush with garlic butter. Put cover on the grill to keep the smoke inside.  Cook 1½ minutes then with a spatula, brush with garlic butter and turn the filet 45 degrees for a beautiful diamond mark like you see in fancy restaurants. Cook another 1½ minutes then flip the filets.  Brush with garlic butter and cook for another 2 to 3 minutes or until the filets are just barely done. (White and flakey in the center that pulls apart easily). Do not overcook to prevent drying out or burning. 

Variations: A squeeze of fresh lemon juice before and after cooking.  Splash a little Chardonnay or Pinot Grigio on the filets after turning the filets.  Top with a spicy chilled Mango, pineapple, or citrus salsa after cooking.  The possibilities are virtually endless!  This method of grilling fish works on a multitude of firm-fleshed fish filets.  Grouper, Salmon, Tilapia, Snapper, you name it, it will taste great!!