| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Barbecue ma, Barbman1 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Fish fillets; Mahi Mahi |
| 1/4 |
c |
Olive oil |
| 1 |
lg |
Lime; juiced |
| 2 |
tb |
Stoneground mustard |
| 2 |
tb |
Ground cumin |
| 1 |
tb |
Cracked black pepper |
| 1 |
tb |
Garlic powder |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Kosher salt |
INSTRUCTIONS
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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