Serves
4–6
Ingredients
Grilled Mahi Mahi
- 1 whole mahi mahi filet (about 2 lbs)
- 2 tablespoons lemon zest
- 3 tablespoons unsalted butter, softened
- ½ teaspoon kosher sea salt
- ½ teaspoon black pepper
- 1 tablespoon dried chives
- 1 teaspoon dried dill
- 2 lemons, thinly sliced
Smoked Garlic Lemon Aioli
- 1 bulb smoked garlic
- ¼ cup lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons dried chives
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons Dijon mustard
- Salt and black pepper, to taste
Toasted Lemon Chive Breadcrumbs
- 2 tablespoons unsalted butter
- 1¼ cups dried breadcrumbs or panko
- 3 tablespoons lemon zest
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon kosher sea salt
- 2 tablespoons dried chives
Instructions
1.
Preheat the Grill: Preheat your Traeger grill to 300°F.
2.
Prepare the Fish: In a bowl, combine the butter, lemon zest, salt, pepper, chives, and dill. Spread the mixture evenly over the flesh side of the mahi mahi. Arrange the lemon slices over the top of the fish.
3.
Grill the Mahi Mahi: Place the fish skin-side down directly on the grill grates or on a sheet of butcher paper. Cook until the internal temperature reaches 137°F.
4.
Make the Aioli: Add the smoked garlic, lemon zest, lemon juice, chives, mayonnaise, sour cream, and Dijon mustard to a food processor. Blend until smooth. Season with salt and black pepper to taste.
5.
Prepare the Breadcrumbs: In a large pan over medium heat, melt the butter. Add the breadcrumbs, chives, and lemon zest and cook, stirring frequently, for 5–6 minutes until golden. Remove from heat and stir in the lemon pepper seasoning and salt.
6.
Serve: Transfer the grilled mahi mahi to a serving platter. Drizzle with the smoked garlic lemon aioli and sprinkle with the toasted lemon chive breadcrumbs before serving.
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