If you’re looking for a tasty, healthy meal that comes together in less than half an hour, look no further! Simply serve up these beautiful grilled mahi mahi fillets alongside the rice and a nice green salad, and you’ll have your new go-to weeknight meal. Or weekend meal. We’re not telling you when to make it, okay? That part is totally up to you. It’s time that you learn how to make your own decisions.
Serves 2
INGREDIENTS:
RICE
Scant 2 cups chicken broth
Juice from 1 lime
Zest from ½ lime
Juice from one lemon
1 clove garlic, minced or grated
1 cup whole grain brown rice
1 tablespoon olive oil
2 tablespoons chopped cilantro
FISH
2 tablespoons butter, melted and cooled to room temperature
Juice from one lime, zest from ½ lime, plus one lime cut into wedges, to serve
1 teaspoon Haupy’s Beaver Rub Barbecue Seasoning
2 fillets of mahi mahi
Salt and pepper
INSTRUCTIONS:
STEP 1: Preheat your grill to medium-high heat and assemble your ingredients.
STEP 2: While the grill is preheating, start the rice. Yes, we know, the fish is the star of the show here. But you know what? The rice takes longer to make, so we’re getting started there, okay? Besides, it’s really important to keep the fish’s ego in check. Get your lime juice and zest ready.
STEP 3: Place the lime and lemon juice in a measuring cup and add enough chicken broth until you have two cups of liquid. Add the zest of half a lime, garlic, and olive oil.
STEP 4: Transfer the rice and the broth mixture to a medium saucepan. Bring to a boil, reduce heat to low, and cover. Cook for 25 minutes, or until all of the liquid has absorbed. Remove from heat.
STEP 5: Now, prep the fish! Yes! It’s the mahi mahi’s turn to be in the LIME light. Ha! Mix the melted butter, lime juice and other half of lime zest, and Beaver Rub in a small bowl.
STEP 6: Place the mahi mahi in a medium bowl and add the butter mixture. Rub it all over the fish but be gentle. These delicate fillets need an equally delicate touch.
STEP 7: Clean the grate of the grill, and then wipe it generously with an oiled paper towel. You don’t want the fish to stick to the grill! What a disaster that would be! OH GOD.
STEP 8: Place the fish on the prepared grill and reduce the heat to medium. Sprinkle generously with salt and pepper. Cover and let cook for 3-4 minutes.
STEP 9: Gently flip (using an extra-wide spatula like this one) and continue to cook, covered, for another 4-7 minutes, or until the fillets reach 140-145F. Remove the fish from the grill and let them rest for a few minutes. Being a fish is hard work and they deserve a break.
STEP 10: While the fish is resting (hopefully you have some nice, light jazz on in the background), fluff up the cooked rice with a fork, add chopped cilantro, and stir. Season with salt and pepper, to taste.
STEP 11: Serve fish immediately with rice and lime wedges; enjoy!
