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| Red Lobster Lemon-Pepper Grilled Mahi-Mahi Recipe | By Todd Wilbur
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Recipe Rating: 4.0 (1 reviews)
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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 is here to give the fish a flavor similar to that served in the restaurant, and I find Jane's brand of lemon-pepper seasoning the best to use here, if you can find it. Add some rice on the side- either brown or converted- some steamed veggies, and you've got yourself an incredibly guilt-free meal. You may also want to serve this with some fat-free tartar sauce.
Nutrition facts
Serving size- 2 fillets
Total servings - 2
Fat per serving - 5g
Calories per serving - 340
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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)
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1. Preheat the barbecue or indoor grill to high heat.
2. Cut the mahi-mahi into four equal portions. Be sure to remove the skin.
3. Combine the water and liquid smoke in a small bowl. Brush this solution over the entire surface of each piece of fish.
4. Brush the melted butter over the entire surface of each piece of fish.
5. Sprinkle a generous portion of the lemon-pepper seasoning on top 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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Christopher Weis
Submitted on 03/09/11 |
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| I've got 40 days and 40 nights to make this dish at least once! |
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