Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lime juice
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 (6 oz) mahi mahi fillets
  • 1 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Whisk together the olive oil, lime juice, minced garlic, smoked paprika, cumin, oregano, cayenne, salt, and pepper in a small bowl until the oil and acid are fully emulsified.
  2. Pat the mahi mahi fillets completely dry with paper towels to ensure a proper sear.
  3. Brush both sides of the fish generously with the Veracruz marinade.
  4. Place fillets on a preheated medium-high grill and sear for 4–5 minutes per side until the fish develops a deep, charred color and releases naturally from the grate.
  5. Remove the fish from the heat once the internal temperature reaches 145°F (63°C) and let the fillets rest for 2 minutes.
  6. Sprinkle with fresh chopped cilantro and serve immediately with fresh lime wedges.