Grilled Blackened Mahi-Mahi

Ingredients

• 4 Mahi-Mahi fillets (6 oz each), skin off
• 2 tbsp unsalted butter, melted
• 2 tbsp blackening seasoning (store-bought or homemade)
• 1 tbsp olive oil
• 1 lemon, cut into wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions

1. 1

   Preheat your grill to high heat (450-500°F). For best blackening, a cast-iron griddle or plancha works wonders placed directly on the grates, but direct grill grates are fine.

2. 2

   Pat the Mahi-Mahi fillets very dry with paper towels; this is crucial for a good sear and crust.

3. 3

   Brush each fillet generously with melted butter on all sides, ensuring full coverage.

4. 4

   Sprinkle the blackening seasoning evenly and liberally over both sides of each fillet, pressing it gently to adhere.

5. 5

   Lightly oil your grill grates or the cast-iron griddle with olive oil to prevent sticking.

6. 6

   Place the seasoned fillets directly on the hot grill or griddle. Cook for 3-4 minutes per side, without moving, until a dark, crusty 'blackened' sear forms.

7. 7

   The fish should flake easily when done, reaching an internal temperature of 140-145°F.

8. 8

   Remove from the grill and let rest for a couple of minutes before serving with fresh lemon wedges and a sprinkle of chopped parsley.