Tropical Charred Mahi Mahi

Ingredients

• 5 (6 oz) Mahi Mahi fillets
• 3 tbsp Salted Perfection Key West Select Blend
• 1/4 cup Mayonnaise
• 2 tbsp Neutral oil (like canola or vegetable), for the grill grates
• Lime wedges, for serving

Instructions

1. Preheat your gas grill to medium-high heat, aiming for about 400°F to 425°F. You want those grates hot.
2. While the grill heats up, pat the Mahi Mahi fillets completely dry with paper towels. Moisture is the enemy of a good sear.
3. Brush a thin, even layer of mayonnaise on all sides of the fish. Don't worry, it won't taste like mayo once it's cooked; it just holds the seasoning and prevents sticking.
4. Season the fillets generously with the Salted Perfection Key West Select Blend, pressing the spices gently into the mayo binder so they stick.
5. Clean the grill grates with a wire brush, then dip a folded paper towel in the neutral oil and use tongs to wipe the grates down. This creates a non-stick surface.
6. Place the fish on the grill, flesh-side down (or skin-side down if you kept the skin on). Close the lid and let it cook undisturbed for 4 minutes. If you try to lift it and it sticks, it's not ready to flip.
7. Flip the fillets carefully. Cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork, or reaches an internal temperature of 145°F.
8. Remove the fish from the grill and let it rest for a couple of minutes before serving with fresh lime wedges. DUNZO!