4. Jerk Spice Grilled Mahi-Mahi
INGREDIENTS – For the fish.
4 x 5-oz. Mahi-Mahi fillets.
1-teaspoon crushed Himalayan pink salt.
INGREDIENTS – For the marinade.
3-tablespoons apple cider vinegar.
1-red onion, sliced.
2-scallions, chopped.
1-tablespoon white pepper.
1-teaspoon allspice.
½-teaspoon ground cinnamon.
¼-teaspoon ground nutmeg.
1- ½-teaspoons dried thyme.
1-jalapeno, chopped.
2-tablespoons extra-virgin olive oil.
3-teaspoons crushed Himalayan pink salt.
METHOD
Place all of the marinade ingredients in a food processor and pulse to combine. Remove the fish from the fridge and let it rest for 30-minutes. Season the fish generously with salt and pepper, and the jerk sauce and rub it into the skin. We’re going to fry this fish, so remove the skin before seasoning the skin-side.
Place a skillet over medium to high heat and add the coconut oil. Cook the fish for 4-minutes aside, remove from the pan and serve with white rice and fresh vegetables.
COOKING TIP: You will end up making more marinade than you can use for the fish. Freeze the marinade in the fridge for a week, and frozen for up to 2-months.