DELISH BLACKENED MAHI MAHI!

My husband won his fishing tournament last week in the Emerald Coast Bill Fish Classic held in Destin, FL. He brought over 15 pounds of Mahi Mahi home and that’s like bringing candy to a baby. This time I wanted to try something different. I’m usually not a blackened fish fan, I never order it in restaurants, but my husband begged me to try it out on the grill and so I did. I need to thank him because it was the best damn fish we had ever eaten! It was simple and I swear if you serve this to any guest, everyone will be satisfied. Here’s the recipe below!

Skinned, filleted fish Rub fish down with olive oil

Sprinkle the next ingredients:

2 tbsp. salt2 tbsp. paprika1 tbsp. garlic powder1 tbsp. onion powder1 1/2 tsp. red pepper & cayenne2 tbsp. ground black pepper2 tsp. ground thyme2 tsp. oregano (I left this out)2 tsp. ground coriander2 tsp. seafood seasoning2 tsp. Creole seasoning

RUB the fish down good and grill over golden coals. Mine took about 4 minutes on each side, my fire was at 350 degrees. A good way to tell your fish is done is when it starts becoming flaky. You still want to see juices and remember the fish does continue to cook when you take it off your grill. DON’T OVER COOK YOUR FISH, it becomes dry! Enjoy this recipe and if you make It soon please let me know how it turns out!