So I was sitting here at Buckeye Honda in Lancaster Ohio, wondering what I should prepare for today’s Foodie Friday and it hit me… Grilled Mahi Mahi!
Now there are a lot of ways to grill Mahi Mahi. One of my favorites is with just a little salt and pepper with a nice salad. Another way would be to marinade it in a number of ways and then pair it with a nice side. This time I wanted something different so I came up with a nice rub and finish it with a BBQ Vinaigrette. Don’t be scared, just because Vinaigrette is hard to spell doesn’t mean it is hard to make.
What you are going to need:
- 2 tablespoons smoked paprika – you can use the regular stuff, this is what I had in my spice bag
- 1 tablespoon chipotle chile powder – if you want something milder go with the ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dark brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 3/4 cups vegetable oil
- 3 Tablespoons red wine vinegar
- 2 tablespoons BBQ Sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
Combine all rub ingredients in a small bowl
Add all vinaigrette ingredients in a small bowl or bottle and mix well
Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of the barbecue rub and place on the grill rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness.
Baste the Mahi with the vinaigrette and serve.
Side Note this goes great with grilled asparagus. Just put some olive oil on top of the asparagus and then dust it with the rub. When you pull it from the grill add a little of the vinaigrette to it as well… in a word… awesome!