Grilled Mahi Mahi

Rinse fish and pat dry with paper towels, place on a rack fitted inside a cookie sheet. Cover fish with a sheet of wax paper and refrigerate until ready to cook.

Melt butter in a saucepan over low heat then add garlic and sauté for a couple minutes. Remove pan from heat. Add lemon zest to the butter and garlic, stir to combine and let it rest.

Heat your grill to medium heat.

Season fish with sea salt, fresh ground pepper and a dusting of paprika. Roll fish around in the garlic butter until well coated. Place fish directly onto the hot prepared charcoal grill.

Cook for 2-3 minutes on one side (depending on thickness of the mahi), turn and finish cooking another 2-3 minutes or until you reach your desired done-ness. You don’t want to over cook this! I love it cooked medium. At this point the fish should be moist, yet flaky. Remove it from the grill to a clean plate.

Once the mahi is off the grill, spritz fish with the juice of half of the lemon. Cut the remaining 1/2 lemon into wedges and serve with the fish. Enjoy!