1 6/8 oz. filet per person
1 oz. fresh garlic butter per filet (1¼ stick butter, 2 tbs. fresh minced garlic, slow poach in small saucepan for 10 minutes)
1 tsp. Lawhorn’s Signature Seasoning per filet
1. Thoroughly clean grill before lighting. Fish will stick easily to dirty grill surface that isn’t hot enough! Light and allow grill to get very hot. If using oak or hickory chips, place in foil on one side of the flame so they will start to smoke.
2. Liberally season both sides of Mahi-Mahi filets with Lawhorn’s Signature Seasoning.
3. Wipe grill surface with oil of your choice. Prepare to put the fish on the grill BEFORE the oil burns off the grill.
4. Place fish on grill with a little sliding action ' skin-side" up. Sliding the fish will help prevent sticking.
5. Brush filets with garlic butter. Close grill cover to keep smoke inside.
6. Cook 3 minutes. Turn filets and brush with garlic butter. Cook for another 2 to 3 minutes or until filets are just barely done. (White and flakey in center and pulls apart easily). Do not overcook! (Will work on any fish/seafood)Download Recipe (PDF)