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Mahi-Mahi Flambé

Serves two.

1. Thaw 3 pieces of frozen Mahi-Mahi filet in the fridge for ~10 hours.

2. Prepare marinade by mixing:
  • 3 Tbsp olive oil
  • 2 Tbsp lime juice (~1/2 lime)
  • 2 Tbsp Wigle Landlocked rum
  • 2 Tbsp fresh dill
  • 1 Tbsp fresh thyme
  • 1 Tbsp dried chives
  • 2 tsp sesame seeds
  • 10 capers, halved
  • 1 clove garlic, minced
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp coarse sea salt
3. Cut fish into 1/2 inch cubes, gently mix with marinade, let sit for 10 minutes while grill preheats.

4. Put marinated fish cubes onto skewers.

5. Grill on high for about 5 minutes, turning frequently.

6. Before removing from grill, flambé with 2 Tbsp of Wigle Landlocked rum.

Serve with garlic baguette and Cuba Libre.