Every single Milk Street spice is just $5! Shop Now while supplies last.

The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook

NEW SEASON. NEW RECIPES. NEW BOOK. SAVE 40%!

A lesson from the Caribbean: For the best grilled fish, sauce it twice
Milk Street Bowtie Barbados Grilled Fish

Barbados Grilled Fish

1 hour 10 minutes (35 minutes active)

Barbados Grilled Fish

Free

On the island of Barbados, meaty and moderately rich wahoo is the fish of choice for marinating in a fragrant lime-spiked garlic, chive and onion puree. We found mahi mahi fillets to be a great stand-in for hard-to-find wahoo. Or you could use swordfish or halibut, but if the pieces are thicker than 1 inch, they will take slightly longer to cook. If the fish you purchased was previously frozen or seems particularly wet, refrigerate it on a paper towel–lined plate for a few hours before marinating. This will remove excess liquid that otherwise would prevent the fish from browning.

1 small yellow onion, roughly chopped
1 bunch fresh chives, roughly chopped (½ cup)
2 medium garlic cloves, smashed and peeled
1½ tablespoons chopped fresh thyme
1 tablespoon distilled white vinegar
1 tablespoon grated lime zest, plus 2 tablespoons lime juice
1 teaspoon packed light or dark brown sugar
⅛ teaspoon ground allspice
Kosher salt and ground black pepper
4 6-ounce mahi mahi fillets (about 1 inch thick), patted dry
Bajan Hot Pepper Sauce, to serve
Ingredients
  • 1

    small yellow onion, roughly chopped

  • 1

    bunch fresh chives, roughly chopped (½ cup)

  • 2

    medium garlic cloves, smashed and peeled

  • tablespoons chopped fresh thyme

  • 1

    tablespoon distilled white vinegar

  • 1

    tablespoon grated lime zest, plus 2 tablespoons lime juice

  • 1

    teaspoon packed light or dark brown sugar

  • teaspoon ground allspice

  • Kosher salt and ground black pepper

  • 4

    6-ounce mahi mahi fillets (about 1 inch thick), patted dry

In the store
More

Mains

Down arrow

Barbados Grilled Fish

Get Ready to Cook

4

Servings

1 hour 10 minutes

(35 minutes active)

Tip

Don’t over marinate the fish. If the fillets are left for too long in the puree, the acidity of the lime juice will alter the texture of the meat. About 45 minutes is the maximum.

Ingredients
  • 1

    small yellow onion, roughly chopped

  • 1

    bunch fresh chives, roughly chopped (½ cup)

  • 2

    medium garlic cloves, smashed and peeled

  • tablespoons chopped fresh thyme

  • 1

    tablespoon distilled white vinegar

  • 1

    tablespoon grated lime zest, plus 2 tablespoons lime juice

  • 1

    teaspoon packed light or dark brown sugar

  • teaspoon ground allspice

  • Kosher salt and ground black pepper

  • 4

    6-ounce mahi mahi fillets (about 1 inch thick), patted dry

Step 1 of 4

Combine Ingredients for Marinade

1
small yellow onion, roughly chopped
1
bunch fresh chives, roughly chopped (½ cup)
2
medium garlic cloves, smashed and peeled
tablespoons chopped fresh thyme
1
tablespoon distilled white vinegar
1
tablespoon grated lime zest, plus 2 tablespoons lime juice
1
teaspoon packed light or dark brown sugar
teaspoon ground allspice
Kosher salt and ground black pepper

In a food processor, combine the onion, chives, garlic, thyme, vinegar, lime zest, sugar, allspice, 1¾ teaspoons salt and ½ teaspoon pepper.


Process until coarsely chopped, about 5 seconds. Scrape the bowl and add the lime juice, then process to a coarse puree, about another 10 seconds.

Step 2 of 4

Coat Fish

4
6-ounce mahi mahi fillets (about 1 inch thick), patted dry

Place the fish in a glass or ceramic baking dish. Scrape the marinade on top, then turn to coat both sides. Let stand at room temperature for 30 minutes.

Step 3 of 4

Prepare the Grill

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney filled three-quarters full of coals, let burn until lightly ashed over, then distribute the coals evenly over the grill bed; open the bottom grill vents and the lid vent.


Heat the grill, covered, for 5 minutes, then clean and oil the cooking grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate.

Step 4 of 4

Grill and Serve

Bajan Hot Pepper Sauce, to serve

Place the fish on the grill, allowing the marinade to cling to the fillets. Grill, uncovered, until lightly grill-marked, about 5 minutes.


Using a wide metal spatula, flip and cook until lightly grill-marked on the second sides and the center of the thickest pieces reaches 130°F, about 5 minutes. Transfer to a platter. Serve with Bajan pepper sauce.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Barbados Grilled Fish

Want more?

See More Mains
AUGUST 2019
CHRISTOPHER KIMBALL FOR KUHN RIKON COLLECTION

This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.

$488 VALUE

Success!

Thank you for participating in our monthly giveaway!
Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway