Barbecued Mahi Mahi

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Someone recently told me that Mahi Mahi is actually dolphin.I was pretty sure they were wrong, but also quite horrified to think that allthis time I had been eating Flipper. Turns out it’s dolphinfish, which is notthe same thing as a dolphin at all. I saw a photo and it’s not even cute, sodon’t worry. I can see why people prefer to call it Mahi Mahi though, to avoidthe confusion. Anyway, the point is that Mahi Mahi is not dolphin but it ISvery delicious. It’s a sturdier white fish, more like salmon in texture andmeatiness. It holds up really well to spice and big flavor, so I knew thisrecipe would be a tasty one. I found it on the blog Ezra Pound Cake. I decided not to dothe pesto on top, and it was really good without it. If anything, I’d maybe adda bit more of the dark brown sugar, just another half teaspoon or so. Thesweetness went really well with this fish.


Ingredients2 Tbsps Spanish Paprika1 Tbsp Ancho Chile Powder2 Tsps Cumin2 Tsps Dark Brown Sugar1 Tsp Chile de Arbol powder 1 Tsp Kosher Salt1 Tsp Ground Black Pepper4 8 oz Mahi Mahi filetsOlive Oil
First of all, I could not find the Chile de Arbol powder, soI went with a Mexican Chile powder. Not sure that it made much difference. Thisis super easy to make. Just mix together all the spices in a small bowl.Lightly oil the fish on both sides, then sprinkle the spice mixture over oneside of the filets. Make sure the filets are covered, but shake off excessspice mixture.
Heat up the grill and grill the filets rub side down first.It should only be about 2 to 3 minutes per side before they are done and readyto eat. We grilled them alongside asparagus, which took about the same time.Really simple, flavorful, and healthy as well.