Citrus Grilled Mahi Mahi
Mahi Mahi on the grill is super easy with this citrus plank technique! Simply slice citrus in 1/4" inch thick slices, layer on the grill, and grill the mahi mahi until the internal temperature reads 145 degrees with a Thermapen.
Servings: 4 servings
Ingredients
- 4 Mahi Mahi filets
- 2 large oranges 3 lemons, or 2 grapefruit, cut into 1/4 inch thick slices.
- 1-2 tbsp Sunshine State of Mind Craft BBQ Rub or your preferred rub
- 2 tbsp butter
Instructions
- Preheat your grill for medium direct heat. Meanwhile, slice your citrus. Next, place one pat of butter on each filet, approximately half a tbsp of butter. Add a generous amount of rub per filet, approximately 1-2 teaspoons per filet, (depending on size of filet add more/less).
- Using tongs, layer the lemon slices on the grill to make a grilling plank/platform for the fish. Place the fish on the citrus and let it grill until the internal temp reaches 145 internal degrees as read by the Thermapen. Remove and serve immediately. This recipe pairs PERFECTLY with my Charleston Style Coleslaw.
Notes
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