Ingredients:

  • 2 whole Dorado (Mahi-Mahi), approx 1.5 lbs each, cleaned and scaled
  • 2 tbsp extra virgin olive oil
  • 1 lemon, thinly sliced into rounds
  • 4 sprigs fresh thyme or oregano
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp coarse sea salt
  • 0.5 tsp cracked black pepper
  • 3 tbsp salted butter, melted
  • 1 tbsp fresh lemon juice
  • 1 tsp chopped fresh parsley

Instructions:

  1. Score the skin of the Dorado 3-4 times on each side, approximately 1/4 inch deep. Use paper towels to pat the fish inside and out until bone-dry to ensure a crispy skin.
  2. Rub the olive oil over the skin and inside the cavity. Combine smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create the seasoning rub.
  3. Liberally apply the seasoning into the scored cuts and the cavity. Stuff the lemon slices and fresh herb sprigs into the belly of each fish.
  4. Preheat the grill to medium-high (400°F/200°C). Clean the grates thoroughly and oil them using a rolled paper towel dipped in vegetable oil to prevent sticking.
  5. Place the fish diagonally across the grates. Grill for approximately 5-7 minutes per side. Use a long-handled fish spatula to flip once the skin releases easily from the grates.
  6. Remove the fish from the heat when the internal temperature reaches 135°F (57°C) at the thickest part. The temperature will rise to 145°F during resting.
  7. Whisk together melted butter, lemon juice, and chopped parsley. Brush the finishing glaze over the hot fish and let rest for 5 minutes before serving.