Blackened Mahi Mahi fish fillets

Mahi Mahi Fish Fillet Recipe

Our diet is definitely plant based, but when we eat “flesh,” most of the time it will be fish. My favourite fish in St. Lucia is Mahi Mahi or Dorado or “Do-Wad” as it is known in Kweyol…It is a moist, firm, white fish and lends itself to creativity. The way I cook this mahi mahi recipe most often is the ‘less is more’ way, with just lemon, salt and pepper, but sometimes, a bit of the exotic is good for the soul. I have also made this fish dish in the UK using haddock or cod which makes the perfect dinner meal for eating with friends.

The rub for Mahi Mahi 

enough to cover fish for 6 people

2 good handfuls (in total) of: thyme, oregano, mint, basil, parsley

1 tsp sweet smoked paprika

1/4 tsp cayenne pepper

 2 cloves garlic

1 tsp rock salt

2 tbsp olive oil

juice half a lemon or 1 lime

I’ve made this rub a few times now using different methods and different herbs. The photo above shows the ingredients assembled in a mortar waiting to be made into a paste to cover the fish. The rub I used for pork tenderloin is very similar, and I’m sure either could also be applied to chicken.

Once you have blended the rub ingredients in a mortar and pestle, blender or food processor, simply slather all over your fish and leave to marinate for up to an hour.

Cook uncovered in a 180ºC (350ºF) oven for 8 minutes. You may need to add 1 or 2 more minutes which will depend upon the thickness of your fillets and whether you’ve pre-heated your oven.