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Broiled Caribbean Mahi Mahi

Broiled Caribbean Mahi Mahi

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

This recipe was inspired by the grilled wahoo we learned to make in Barbados. To simplify prep, we narrowed the long list of herbs and aromatics used to season the fish to just scallions and fresh thyme. And instead of a pre-grill marinade, we keep the flavors clean and bright by finishing the fish with a vibrant sauce. Mahi mahi is a widely available stand-in for hard-to-find wahoo; you also can use grouper or snapper fillets. Rice and beans are excellent accompaniments.

Ingredients
  • 4

    scallions, minced

  • 1½

    tablespoons chopped fresh thyme

  • 1

    tablespoon grated lime zest, plus 2 tablespoons lime juice

  • ¼

    teaspoon ground allspice

  • 3

    tablespoons neutral oil, divided

  • Kosher salt and ground black pepper

  • 1

    tablespoon packed brown sugar

  • 4

    6-ounce mahi mahi fillets (about 1 inch thick), patted dry

  • Optional garnish: Fresno chilies, stemmed, seeded and minced

Heat the broiler with a rack 6 inches from the element. Whisk together the scallions, thyme, lime zest and juice, allspice, 1 tablespoon of oil and ½ teaspoon each salt and pepper; set aside. In a pie plate, mix the sugar, 1 teaspoon salt, ½ teaspoon pepper and remaining 2 tablespoons oil; add the fish and turn to coat. Place the fillets on an oiled, broiler-safe rimmed baking sheet and broil until lightly browned at the edges, about 5 minutes, rotating about halfway through. Transfer to a platter. Spoon the herb-oil mixture over the fish.