If the weather straightens up - try this over the holiday (or Hollyday as the hubs calls it). Do not let the name scare you off it really isn't barbecue. This came from Bobby Flay a long time ago.
Barbecued Mahi-Mahi
2 T. Paprika
1 T. Ancho Chile Powder
2 t. Ground Cumin
2 t. Dark Brown Sugar
1 t. Chile de Arbol Powder
1 t. Kosher Salt
1 t. Ground Black Pepper
4 Mahi Mahi Fillets
Combine all rub ingredients in a small bowl. Heat grill to high. Do not cook on a open slatted grill the rub will fall through use a flat grill to cook this one. Brush each fillet with one teaspoon of olive oil. Rub one side of each fillet with 1 tablespoon of rub and place rub side down until slightly charred and a crust forms approximately 2 - 3 minutes. Turn over for an additional 3 - 4 minutes. Top with a Tropical Salsa - don't have a recipe for one - keep reading.
Tropical Salsa
3 Ripe Mangoes, peeled, seeded and chopped
1/2 c. Plum Tomatoes - Chopped
1/2 c. Red Bell Peppers - Chopped
1/2 c. Purple Onion - Chopped
1 T. Garlic - Minced
1 1/2 t. Jalapeno Pepper - Minced
1 t. Ground Cumin
1 T. Olive Oil
1 T. Red Wine Vinegar
1/4 t. Fresh Lime Juice
1/4 t. Ground Pepper
1/2 t. Tabasco Sauce
1/2 c. Fresh Cilantro - Chopped
1/4 t. Salt
Combine and spoon over fish.
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