Grilled Mahi Mahi with Lime Garlic Butter
- 1-1/2 pound skinned Mahi Mahi filet
- 5 tablespoons butter
- 2 garlic cloves
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
In a small saucepan melt the butter and remove from the heat. Stir in the garlic, forced through a garlic press, lime juice, salt and pepper. Brush the Mahi with some of the mixture.
Grill the fish on a preheated oiled grill, basting with the garlic butter, for about 7 minutes on each side, or until cooked through. (Alternatively the fish can be broiled as close to a preaheated broiler as possible for the same amount of time.)
From Leslie Glover Pendleton
Mahi Mahi (or Dolphin Fish) filets are firm enough to hold together on the grill, and the fish is abundant. Salmon, halibut or swordfish steaks can be substituted, but other fish filets will probably fall apart on the grill. Any fish could be substituted and broiled.