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Cedar Planked Mahi Mahi with Coconut Lime Butter


  • Author: Robyn (GrillGirl)
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Take Grilled Mahi Mahi to the next level by cooking it over a cedar plank, sprinkled with Sunshine State of Mind Craft BBQ Rub, and paired with coconut lime butter. It’s like taking a trip to the tropics!


Ingredients

Scale
  • 4 Mahi Mahi  filets, skins on (or flaky white fish)
  • 1 tbsp Sunshine State of Mind Craft BBQ Rub– divided among the 4 filets
  • 1 stick butter, room temperature
  • Zest and juice of one lime
  • 1 tbsp unsweetened coconut
  • ½ tsp salt

Instructions

  1. Soak planks for 30 minutes before using.
  2. Combine butter with lime juice, zest, coconut and salt. 
  3. Place mahi skin-side down on each plank. Smother the mahi mahi with the compound butter. 
  4. Next, preheat the grill to medium heat, about 400 degrees, creating direct and indirect zones. Place the planks on the indirect side and let the mahi cook on the grill until the internal temp reached 145 internal degrees at its thickest point, as measured by a meat thermometer.
  5. Serve immediately. 

Notes

PRO TIP: Pairs wonderfully with my Charleston Coleslaw recipe!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Seafood
  • Method: Grill/Smoke
  • Cuisine: American

Keywords: mahi mahi on cedar plank, cedar planked mahi mahi, how to grill mahi mahi, best seafood seasoning

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