My son is an avid fisherman. Whenever he has the opportunity (which seems to be all the time), he goes deep-sea fishing off the east and west coasts of Florida, and sometimes, the Florida keys.
As you might expect, I always get the big-fish-that-got-away story, but sometimes he’ll text me photos of the fish he does catch—mostly Grouper, Mahi, and Flounder.
Mahi Mahi is his favorite fish, and he likes it blackened and grilled.
His recipe is quick, easy, and foolproof. I’m not the best at grilling fish, but even I can make his grilled blackened Mahi.
- Yield: 2
- Serving size: 355g
- Calories: 384
- Fat: 23.0g
- Saturated fat: 14.6g
- Sodium: 527mg
- Protein: 42.4g
- Cholesterol: 141mg
- 2 prepared Mahi Mahi fillets, about ½ pound each
- 4 tablespoons butter
- 2 teaspoons Old Bay Blackened Seasoning
- aluminum foil
- Heat grill to 400°F. Sprinkle ½ teaspoon blackened seasoning on one side of fish, then add a pinch or two of salt. Lay fish, seasoned side down, on sheet of foil just large enough to enclose fish. Add seasoning, salt, and two tablespoons butter to the top of fish. Fold top and sides of foil; make sure fish is completely enclosed. Grill for 7-10 minutes. Do not turn over. Fish is done when it's white and flaky. Note: Carefully open foil; it may contain extremely hot juices.