Jerk Mahi Mahi

mahi mahi fillets

dry rub:
3 tsp brown sugar
1 tsp cinnamon
1 tsp thyme
1 tsp paprika
2 tsp nutmeg
2 tsp allspice
2 tsp ginger
1 tsp cayenne
1 1/2 tsp salt
1 1/2 tsp black pepper

Mix together all the ingredients for the dry rub. Pat the fillets dry, rub the fish generously with the rub (you will have some leftover, unless you're making many pounds of fish) and let it marinate, refrigerated, for at least a half hour. Grill or sear it until flaky and opaque.

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So I'm sure most, if not all, of you know Dave over at My Year on the Grill. He's a madman on the grill and he just moved to the Virgin Islands. So the ladies at Our Krazy Kitchen, where he also contributes, decided to throw him a surprise, virtual beachwarming party.They invited a bunch of bloggers to post tropical recipes and they're going to do a big roundup over at their site. Fun, huh?

Now, I don't usually cook tropical kinds of stuff, but I happened to have some mahi mahi on hand. So I thought since Dave enjoys a certain amount of spicy I would make him some jerk. This is a nice, simple dry rub that's great for grilling or pan searing. I don't remember where it came from I'm afraid, so if it turns out it's your recipe let me know and I'll give props. Heh.

It could also serve as a base for a paste. Some onion would be good certainly, swap out fresh stuff for the dry herbs, add a little oil maybe, some lemon or lime juice, and it would really brighten it up. But as is it's great too. It's pretty spicy, but not nuts. You can still taste everything (which is key, I don't understand things that are so spicy you can't taste them) but it gives you a pleasant burn.

So there's my addition to the party, can't wait to see what everyone else makes. Good luck in the Islands, Dave! For some reason I'm not too worried about you. Heh.