Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Coryphaena Hippurus)



  • 1 ½ teaspoons minced garlic
  • 1 teaspoon salt
  • ¼ cup dark rum
  • ¼ cup lime juice
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh cilantro
  • 1 Anaheim chili, minced
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 ½ teaspoons lime zest
  • ¾ teaspoon ground cumin
  • 6 (6 ounce) mahi mahi fillets
  • Cracked Pepper


  1. With mortar and pestle, mash garlic and salt to form paste; place in a gallon bag.
  2. Add rum, lime, juice, mint.
  3. Cilantro
  4. Peppers, oil, honey, lime peel, cumin, salt and pepper.
  5. Add fish; turn and rub to distribute marinade evenly.
  6. Refrigerate for no more than 30 minutes so fish doesn't break down.
  7. Place fish on grill over medium heat or 4 to 6 inches form coal.
  8. Grill 8 to 10 minutes or until fish flakes.
  9. Turn once and spoon remaining marinade over fish halfway thru grilling time.

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