SEAFOOD SUNDAY

Last night for dinner I grilled Mahi Mahi. It turned out to be really good even though the recipe is very simple. This recipe comes from GRILLIN' WITH GAS, a book I picked up right after we purchased our gas grill a couple of years ago. I do not claim to be an expert on the grill but I wanted to learn. This book has some excellent pointers on very basic things the "grillmaster" ought to know including suggested cooking times, recipes for rubs and marinades etc.

FOOLPROOF GRILLED FISH 

NOTE from the author: Grilling fish can intimidate otherwise confident cooks, and it shouldn't. Grilling fish starts with listening to your mother: "Cleanliness is next to Godliness." Your grill grate has to be as clean as you can get it. (I purchased some throw away grates for cooking veggies and fish which work well) Without a clean grill, you are doomed from the start because the proteins in the fish will stick to the proteins on the grate. Next, a fat has to be involved. Using mayonnaise as that fat keeps the fish lubricated on the gill and also imparts moisture, without adding a flavor. This really is a foolproof way to grill most any thick, lean, white fish.

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. kosher salt

1/8 tsp. freshly ground black pepper

Four 6 oz. halibut or sea bass fillets cut 1 inch thick (I used Mahi Mahi)

4 tbsp. mayonnaise (I used light)

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10-12 minutes.

Mix the spices in a small bowl. Sprinkle evenly over each fillet. With the back of a spoon, spread 1 tbsp. mayonnaise over both sides of each fillet. It looks messy, but that's okay. Place the fish on the grill, close the lid, and cook for 6 minutes. Turn the fillets and cook 4-5 minutes longer until they are opaque in the center. Serve at once.