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Red Lobster Lemon-Pepper Grilled Mahi-Mahi Copycat Recipe
Red Lobster Lemon-Pepper Grilled Mahi-Mahi Recipe
By Todd Wilbur

Recipe Type: Entree
Calories: 340
Cook Time: 15 minutes
Recipe Rating: 4.5 (2 reviews)
 
The Red Lobster menu describes this dish as, "a mild-tasting fillet sprinkled with lemon-pepper seasoning, plus rice." Simple enough. And, if you keep the butter to a minimum, this clone becomes a naturally low-fat meal. Most of the butter will melt away from the fish when grilling, and mahi-mahi has hardly any fat in it. The liquid smoke gives the fish a flavor like the restaurant version, and I found that Jane's brand of lemon-pepper seasoning works best, if you can find it. Add some rice on the side—either brown or converted—some steamed veggies, and you've got yourself a tasty guilt-free meal.

Nutrition Facts
Serving size–2 fillets
Total servings–2
Calories per serving–340 
Fat per serving–5g

Source: Top Secret Recipes Lite by Todd Wilbur. 

1 1/2 pounds mahi-mahi fillets, skinned
1 tablespoon water
2 to 3 drops liquid smoke
1 tablespoon butter, melted
1 teaspoon lemon-pepper seasoning (Jane's is best)

1. Preheat the barbecue or indoor grill to high heat.

2. Cut the mahi-mahi into four equal portions. Remove the skin.

3. Combine the water and liquid smoke in a small bowl. Brush this solution over both sides of each fillet.

4. Brush the melted butter over both sides of each fillet.

5. Sprinkle lemon-pepper seasoning on one side of each piece of fish, then grill the fish with this side down on the grill. Sprinkle the remaining seasoning over the top of each piece.

6. Grill the fish for 5 to 6 minutes per side, then serve hot with rice.

Serves 2.





        
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Submitted on: 04/19/13
it was the best meal we have eaten in months!! I changed the amount of lime and lemon juice to a whole of each in the marinade. I served it over quinoa cooked in a 1 cup of pineapple juice and 1 cup of cocnut milk (both organic) and juice of 1/2 lime with a dash of kosher salt. The sweet quinoa and the citrus/spice of the avocado salsa was awesome together. No left overs with this meal we ate it all and didn't have that heavy tired feeling afterwards. Very fresh and delicious.
Just in time for Lent!
Christopher Weis  
Submitted on: 03/09/11
I've got 40 days and 40 nights to make this dish at least once!