Entree: Barbados – Northern Culinary Region – Grilled Dolphin (Mahi Mahi) (Grilled mahi mahi fillets marinated in Bajan green seasoning and citrus)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 4 mahi mahi fillets, approx. 6 oz (170 g) each
- 4 tbsp (60 ml) fresh lime juice
- 2 tbsp (30 ml) white rum (optional)
- 3 tbsp (45 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter
- Lime wedges for serving

Bajan green seasoning (blend to make about 3/4 cup / 180 ml)
- 1/2 cup (120 ml) chopped scallions (green onions)
- 1/2 cup (120 ml) fresh cilantro leaves and stems, packed
- 2 tbsp (30 ml) fresh thyme leaves or 4 sprigs thyme
- 2 cloves garlic
- 1 small Scotch bonnet or habanero pepper, seeded for less heat (optional)
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) white vinegar
- 1/4 tsp (1 g) ground allspice (optional)

Instructions

1. Make the green seasoning: combine scallions, cilantro, thyme, garlic, pepper, parsley, oil, vinegar, and allspice in a blender or food processor and pulse to a coarse paste.
2. In a shallow dish, mix 1/2 cup (120 ml) of the green seasoning with lime juice, rum (if using), olive oil, salt, and pepper to form the marinade.
3. Pat the mahi mahi fillets dry, then coat them evenly with the marinade. Cover and refrigerate for 30 minutes to 1 hour—do not marinate much longer or the citrus will begin to cure the fish.
4. Preheat a grill or heavy grill pan over medium-high heat and oil the grates lightly.
5. Remove fillets from marinade, shaking off excess. Place on the hot grill and cook 3–4 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. During the last minute, brush with melted butter for gloss and flavor.
6. Transfer to a warm platter, rest 2 minutes, garnish with lime wedges and additional chopped parsley or reserved green seasoning, and serve immediately.