Barbecue Roasted Mahi mahi Fillets
Inspired by by a life-long friend of the same name here in Maine(Yeah, he is fortunate and single enough to be able to live in Bar Harbor), if I had to choose one of my recipes using Mahi mahi in order to compete with Jim's chef friend in Bar Harbor, Maine, this would be it. Literally meaning 'strong', Mahi mahi is a very firm white fish(although at times it is 'strong' pink in color)with one of the best flavors of any fish. It is a perfect base for barbecue season, as well as this preparation. (Let me know how you like it Jim.)
For 4 people
- 1/4 cup apple jelly
- 2 tablespoons lemon juice
- 1/4 teaspoon dried ginger
- 4 (6-ounce)Mahi mahi fillets, boneless and skinless
- 2 tablespoons brown sugar
- 1 1 tablespoon cornmeal
- 2 teaspoons chili powder
- 1 teaspoon grated lemon rind
- Salt and black pepper to taste
- Nonstick cooking spray
Barbecue Roasted Mahi mahi Fillets Directions
- Combine jelly, lemon juice and ginger in a bowl, cover and microwave for 1 minute. Remove to whisk until smooth; set aside to cool to room temperature. Place fish and jelly marinade in a resealable baggie and tightly close. Refrigerate at least 1 hour.
- When ready to cook, remove fish from marinade, discarding liquid. Preheat oven to 400-degrees F *. In a bowl, blend remaining ingredients except spray, adding salt and pepper to taste. Pat fish dry on both sides and dip fish in cornmeal 'breading', evenly coating both sides. Transfer to a baking pan that has been greased with nonstick cooking spray. Sprinkle any remaining mixture on top of each piece of fish and roast for 12-15 minutes, or until fish easily flakes with a fork. Remove to serve immediatley.
- * If you want to use your outdoor grill, simply line the grate with foil, spray and place your prepared fish on the greased foil. Cover and cook until done.
- It's Just That Simple!™