Grilled Mahi Mahi with a Whiskey Peach Glaze

Seafood

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I Grill on two Weber Performer Platinum grills. I usually use the traditional Kingsford charcoal but sometimes I use lump coal or wood chunks. I…

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Cut the skin off the Mahi Mahi fillets.  Coat the fillets with olive oil.  Sprinkle with sea salt, a little bit of sugar, toasted sesame seeds, cracked black pepper, garlic powder, red pepper flakes, and pour a little soy sauce over the fillets.

Grill over direct heat at 400 degrees for about 10 minutes, flipping once.  About a minute before removing, brush Whiskey Peach Glaze on the fillets and remove from the grill.

Whiskey Peach Glaze:  In a sauce pan over medium heat, combine 2/3 cups of Jack Daniels, two cups of puréed peaches, 1 cup of puréed red onion and red bell pepper, one cup of brown sugar, half a stick of butter, two tablespoons of minced garlic, salt, paprika, cayenne pepper.  Reduce down for about an hour.

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39 Comments on “Grilled Mahi Mahi with a Whiskey Peach Glaze

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