Lemon
Garlic Butter Baste
¼ cup oil
¼ cup butter
8 cloves garlic, minced
¼ cup lemon juice
Conch
Salad
12 oz. fresh conch, sliced very thinly and then very finely chopped
1 lime or lemon, juiced
2 tbsp. olive oil
3-4 tbsp. or 1 ½ green onions, finely chopped
¼ red onion, finely diced
1 tomato, diced
½ green pepper, diced
2 small chili pepper, diced
1 lemon, juiced
dash barbecue seasoning
salt to taste
1
lemon wedge
1 small whole chili pepper
4 x 8 oz. 1”- 1½” thick Mahi
Mahi steaks
2 tbsp. lemon pepper seasoning
1 tsp. oil
To prepare the Lemon Garlic Butter Baste, in a sauté
pan over medium heat, add the oil and butter and stir until butter
melts. Add the garlic and lemon juice, bring to the boil and then
turn off heat and set aside.
Next prepare the Conch Salad. Into a bowl combine
conch, lime or lemon juice, olive oil, green onion, red onion, tomato
and green pepper, chili peppers, lemon juice, barbecue seasoning
and salt to taste. Set aside and marinate for about 15 minutes.
Preheat grill to high (about 550 to 600°F).
Season the Mahi Mahi steaks with lemon pepper, pressing
the seasoning into the meat to adhere. Rub the seasoned steaks with
oil and place, flesh side down, on to the grill. Grill, with the
lid open, for about 4 to 6 minutes per side, basting liberally with
Lemon Garlic Butter Baste until butter is browned and nutty in flavor
and the fish is cooked through and easily flakes with a fork. Be
careful not to overcook your Mahi Mahi; it is a fish best served
rare.
To serve, place the grilled Mahi Mahi steaks in
the center of a large plate. Spoon over Conch Salad and drizzle
extra marinade over salad. Serve garnished with a wedge of lemon
and a chili pepper.
