Grilled Mahi Mahi

Start by making the marinade in a food processor.

Add 1 cup of chopped cilantro, including some stems, to the food processor.

Pour in 1/4 cup of fresh squeezed lime juice.

Add 1/4 cup of pineapple juice.

Incorporate 2 tablespoons of hot sauce (green hot sauce).

Add 2 tablespoons of chili infused oil.

Mix in 1 teaspoon of Jacobson's black garlic salt.

Puree the marinade until smooth.

Score the surface of the mahi mahi fillet to help the marinade penetrate.

Slather the marinade all over the mahi mahi fillet, ensuring it gets into the scores.

Top the fish with sliced red onion and diced Anaheim peppers.

Prepare the grill, setting it to 475°F on a pellet grill.

Place the fish in a grilling basket with the peppers and onions on top.

Grill over direct flame for about 8 to 10 minutes, charring the peppers and onions.

Rotate the basket to ensure even cooking and char.

After about 15 minutes total, check the internal temperature of the fish, aiming for 140°F.

Once the fish reaches 140°F, remove it from the grill.

Discard any overly charred bits from the grilling basket.

Prepare fresh mango by cutting down the sides of the seed and scraping the flesh off with a pint glass.

Top the grilled mahi mahi with the fresh mango before serving.

Equipment Needed

Spice Level: