Grilled Mahi Mahi with Rum Marinade

Yield: 6 Servings


1 1/2 tsp minced garlic

½ tsp sea salt

1/4 cup dark rum

1/4 cup lime juice

1/4 cup chopped of fresh mint

1/4 cup chopped fresh cilantro

2 Tbsp Flying Olive Harissa or Cayenne Red Chili Extra Virgin Olive Oil

2 Tbsp honey

1 1/2 tsp lime zest

3/4 tsp ground cumin

6 (6 ounce) mahi mahi fillets

Freshly ground black pepper

Salts-of-the-Earth Arrabiatta di Roma salt to finish*, if desired


Place the garlic, salt , rum, lime juice, mint, cilantro, Flying Olive EVOO of choice, oil, honey, lime zest, cumin, salt, and pepper in a food processor. Pulse. Scrape down the sides and continue to pulse until all the herbs are well chopped.

Pour the marinade in a zip-lock bag. Add the fish; and flip the bag a few times to distribute the marinade evenly.

Refrigerate for no more than 30 minutes. The fish will break down and “cook” if left over this amount of time.

Place fish on a grill over medium heat or 4 to 6 inches from the coals.

Sear the fish 2 minutes on each side. Turn off the burner under the fish but keep the other side on. Grill 8 to 10 minutes more or until the fish just begins to flake. (It’s important that the fish doesn’t overcook or it will taste like cardboard!) Remove from the grill and place under a foil tent for 5 minutes.

Serve. Pass the Arrabiatta di Roma sea salt to spice up your fish, if desired.

Submitted by Barb L.

*Available in the Eastgate Store