4 mahi-mahi fillets
2 1/2 tablespoons Japanese 7 spice powder (shichimi togarashi)
2 tablespoons sea salt
1/2 teaspoon freshly ground black pepper
zest of one lemon
Prepare your grill according to manufacturer’s instructions. Meanwhile, stir together the salt, pepper, seven spice and zest. Pat into all four sides of the fish. Brush with olive oil. Grill, for about 5 minutes on each side, until fully cooked. Sprinkle with lemon juice and pepper sherry prior to serving.
When I asked people what type of grilling recipes they would most like to see this year, the response was overwhelmingly in favor of fish/seafood recipes. The trick with grilling fish is not to over cook it and if you would like to place the fish directly on the grill, make sure it is a firm, meaty variety. That’s why I like Mahi-Mahi, I’ve never had a problem with it overcooking or breaking up on the grill. It can be on the bland side though so I dressed it up with some seven spice powder, lemon juice and my new favorite condiments, pepper sherry. Simple, slightly spicy and super tasty.