Barbados Grilled Fish

Anyone else able to overcome great obstacles but find themselves struggling with the simplest of tasks?  That describes me in a nutshell. 🥜 I can pull off brunch for 50 without breaking a sweat but I can't seem to get my act together enough to master folding a fitted sheet.  😂

Fish is one of those uber simple meals that just seems to fluster me.  I mean, what could be easier than sprinkling a little salt and pepper and squeezing a little lemon juice over a fish filet, wrapping it in foil and putting it in the oven for 20 minutes?  Easy peasy, right?  After all, I've tackled timpano, homemade brioche and beef bourguignon.  Why am I thrown off by a simple fish dish?  ​

I've been known to overcomplicate more than my share of recipes. 😂(#peachdumplings)  Maybe I'm trying to make fish preparation more complicated than it needs to be.  Perhaps fish should be prepared simply and enjoyed in its most basic form.  Whether it's tossed on the grill with a little olive oil or baked in the oven with some fresh herbs - there is really no BAD way to cook a fresh fish filet.  Which is why it's even more baffling to me that cooking fish throws me off my game.  

I chose this Barbados Grilled Fish recipe to help get me over my fish cooking hurdle.  This recipe is very simple but it has a lot of big bold flavors that perfectly compliments the fish without overpowering it.  Maybe I will become a comfortable, confident fish cook after all.  🐟

Barbados Grilled Fish
1 yellow onion, chopped
2 garlic cloves, smashed
1/2 cup chopped fresh chives
1 1/2 Tablespoons fresh thyme
1 Tablespoon white vinegar
1 Tablespoon grated lime zest
1 1/2 t. salt
​1/2 teaspoon pepper
2 Tablespoons lime juice
1 teaspoon brown sugar
1/8 teaspoon allspice
salt and pepper
​4 mahi mahi filets

Pulse onion, chives, garlic, thyme, vinegar, lime zest, sugar, allspice, salt and pepper in food processor.

Add lime juice and process to a coarse puree.

Place fish in glass baking dish.  Add marinade and let stand 30 minutes at room temperature.  

Grill until 130.  Turn once.  

Transfer to a platter to rest. 

I'll be the first to admit that this fish has kind of an off-putting color.  Don't let that discourage you from trying this recipe though.  The green color comes from the fresh chives and thyme and the lime zest.  The color may be unusual but the flavor is extraordinary.  If you're afraid of serving green fish to your family - turn out the lights and make it a romantic candlelight meal.  😂🕯

​Ciao!

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