The first time I had Mahi Mahi, was in 1989 in Oahu, Hawaii. The fish was caught fresh from the Pacific that day, and the thick fillet was grilled to perfection.
I live in the Southwest desert, and although fish is flown in fresh here everyday, it still doesn’t taste the same. But living here, away from the ocean, you learn to work with what you have! So here is my Tequila Lime Mahi Mahi recipe!
The fillets I purchased today were not thick enough to grill, so I baked them on a baking pan placed on the grill.
The recipe is quite simple, and the fillets could be cooked the same way in the oven.
Just place 3 or 4 Mahi Mahi fillets on a cookies sheet sprayed with PAM. Then squeeze the juice of two limes over the fillets. Take 1/3 cup of tequila and drizzle it over the fish. Then salt and pepper it to taste.
Cook at 350 degrees for about 5 minutes on each side.