Entree: Barbados – National Cuisine – Grilled Dolphin (Mahi-Mahi) (Caribbean-style grilled mahi-mahi marinated in Bajan green seasoning and citrus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 mahi-mahi fillets, skin-on if available, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) fresh orange juice
- 4 tbsp (60 ml) olive oil
- 4 cloves garlic, minced (approx. 0.42 oz (12 g))
- 2 scallions, chopped (approx. 11/16 oz (20 g))
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) chopped fresh thyme leaves
- 1 small Scotch bonnet pepper, seeded and finely chopped (optional)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) brown sugar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) white rum (optional, for authentic Bajan aroma)
- 2 tbsp (30 ml) vegetable oil for grill brushing
- Lime wedges for serving

Show original ingredient measurements

- 4 mahi-mahi fillets, skin-on if available, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) fresh orange juice
- 4 tbsp (60 ml) olive oil
- 4 cloves garlic, minced (approx. 12 g)
- 2 scallions, chopped (approx. 20 g)
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) chopped fresh thyme leaves
- 1 small Scotch bonnet pepper, seeded and finely chopped (optional)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) brown sugar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) white rum (optional, for authentic Bajan aroma)
- 2 tbsp (30 ml) vegetable oil for grill brushing
- Lime wedges for serving

Instructions

1. Combine lime juice, orange juice, olive oil, garlic, scallions, cilantro, thyme, Scotch bonnet (if using), salt, pepper, brown sugar, soy sauce, and rum in a bowl to make the marinade. Whisk until blended.
2. Place mahi-mahi fillets in a shallow dish or resealable bag and pour the marinade over them. Turn to coat, cover, and refrigerate for 30 minutes to 2 hours (do not exceed 2 hours for firm texture).
3. Heat a grill or grill pan over medium-high heat and oil the grates with vegetable oil to prevent sticking.
4. Remove fillets from marinade and let excess drip off. Reserve remaining marinade and bring to a boil in a small saucepan for 1 minute if you plan to brush during cooking.
5. Grill fillets skin-side down first for 4–5 minutes without moving, then carefully flip and grill 3–4 minutes more, or until fish flakes easily and registers about 145°F (63°C) at the thickest part.
6. Transfer to a warm platter, rest 2 minutes, brush lightly with the boiled reserved marinade if desired, and serve with lime wedges.