This dish combines two favorites — scallops and mahimahi — into a real crowd pleaser. The lemon-chili butter adds tons of flavor to any fish and Chef Steve shares a few tips to help you cook fish on the grill like a pro.
INGREDIENTS: Grilled Mahi & Sea Scallops Recipe
- 4 Mahimahi fillets, six ounces each
- 12 10/20-count sea scallops
- 2 Tbsp. olive oil
- ¼ Cup Cajun seafood blackening mix
- Drizzle olive oil on the fish and scallops then dust well with the blackening seasoning mix.
- 1 Large shallot, diced fine
- ½-pound sweet butter
- 2 Lemons, juiced, discard lemons
- 1-2 tsp. Vietnamese chili paste (adjust amount depending on how hot you like it)
- ½ Tbsp. chopped chives
- Kosher Salt
- Fresh-ground black pepper
In a small saucepan, gently melt the butter and shallots together. Simmer on low heat for five minutes occasionally stirring. Add in lemon juice, chives, salt and pepper as you like, then simmer for one more minute. Keep this butter mixture on the side.
Turn grill on to medium-high heat to let the grates get as hot as possible. Scrape the grates clean and spray with a generous amount of nonstick Pam or aerosol oil to reduce your fish from sticking to the grates. Remember BTU’s count here and the higher they are, the more control you’ll have.
Place the mahi and scallops on the grill and let them cook for three minutes. Turn fillets 90 degrees if you want to make nice diamond-shaped grill marks. Cook another three minutes, then turn fillet over and cook three minutes more. Fillet and scallop thickness will truly determine how much cooking time is needed. Invest in a good electric thermometer to keep from pulling apart your fillets. When the internal temperature hits 140, pull it and as you finish preparing, the internal temp will rise to the 145 zone you want. Fresh scallops can always be a little bit raw, but not the fish.
Serve with whatever starch or veggie you’re in the mood for, spoon on the butter mix, and you’re done.