Barbados Grilled Fish
Adapting a technique we learned in Barbados, grilled mahi mahi gets a flavor boost by saucing it twice — first with a bright lime and brown sugar rub before grilling, and then a fiery but fruity habanero sauce afterward.
You can substitute swordfish or halibut, but if the pieces are thicker than 1 inch, they will take slightly longer to cook. If the fish you purchase was previously frozen or seems particularly wet, refrigerate it on a paper towel-lined plate for a few hours before marinating. This will remove excess liquid that will otherwise prevent the fish from browning.
Marinate the fish for about 45 minutes at most. If the fillets are left for too long in the puree, the acidity of the lime juice will alter the texture of the meat.
1 small yellow onion, roughly chopped
1 bunch fresh chives, roughly chopped (½ cup)
2 medium garlic cloves, smashed and peeled
1½ tablespoons chopped fresh thyme
1 tablespoon distilled white vinegar
1 tablespoon grated lime zest, plus 2 tablespoons lime juice
1 teaspoon packed light or dark brown sugar
1/8 teaspoon ground allspice
Kosher salt and ground black pepper
4 6-ounce mahi mahi fillets (about 1 inch thick), patted dry
In a food processor, combine the onion, chives, garlic, thyme, vinegar, lime zest, sugar, allspice, 1¾ teaspoons salt, and ½ teaspoon pepper. Process until coarsely chopped, about 5 seconds. Scrape the bowl and add the lime juice, then process to a coarse puree, about another 10 seconds.
Place the fish in a glass or ceramic baking dish. Scrape the marinade on top, then turn to coat both sides. Let stand at room temperature for 30 minutes.
Prepare a charcoal or gas grill. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed; open the bottom vents and the lid vent. Heat the grill, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate; leave the primary burner on high and turn the remaining burner(s) to low.
Place the fish on the grill, allowing the marinade to cling to the fillets. Grill, uncovered, until lightly grill-marked, about 5 minutes. Using a wide metal spatula, flip and cook until lightly grill-marked on the second sides and the center of the thickest piece reaches 130 degrees, about 5 minutes. Transfer to a platter. Serve with Bajan hot pepper sauce.
None Available.