Ingredients:

  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 4 6 oz mahi mahi fillets
  • 2 tbsp extra virgin olive oil
  • 1 lime, juiced
  • 1 tbsp melted coconut oil

Instructions:

  1. In a small bowl, whisk together the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and cayenne until no clumps remain.
  2. Pat the mahi mahi fillets bone-dry with paper towels. Brush both sides of the fish with olive oil, then press the chili seasoning into the flesh until fully coated. Let the fish sit at room temperature for 15 minutes.
  3. Preheat the grill to medium-high (approximately 400°F/200°C) and lightly brush the grates with melted coconut oil.
  4. Place fillets on the grill and sear for 4-5 minutes per side until a deep reddish-brown char forms and the fish releases easily from the grate.
  5. Remove the fish from the grill when the internal temperature reaches 140°F (60°C). Immediately squeeze fresh lime juice over the fillets and let them rest for 3 minutes to reach a final internal temperature of 145°F (63°C).