Red Lobster Lemon-Pepper Grilled Mahi-Mahi
By Todd Wilbur
The Red Lobster menu describes this dish as, "a mild-tasting fillet sprinkled with lemon-pepper seasoning, plus rice." Simple enough. And, if you keep the butter to a minimum, this clone becomes a naturally low-fat meal. Most of the butter will melt away from the fish when grilling, and mahi-mahi has hardly any fat in it. The liquid smoke gives the fish a flavor like the restaurant version, and I found that Jane's brand of lemon-pepper seasoning works best, if you can find it. Add some rice on the side—either brown or converted—some steamed veggies, and you've got yourself a tasty guilt-free meal.
Serving size–2 fillets
Calories per serving–340
Fat per serving–5g
Source: Top Secret Recipes Lite by Todd Wilbur.
This recipe is available in
- 1 1/2 pounds mahi-mahi fillets, skinned
- 1 tablespoon water
- 2 to 3 drops liquid smoke
- 1 tablespoon butter, melted
- 1 teaspoon lemon-pepper seasoning (Jane's is best)
- Do This
1. Preheat the barbecue or indoor grill to high heat.
2. Cut the mahi-mahi into four equal portions. Remove the skin.
3. Combine the water and liquid smoke in a small bowl. Brush this solution over both sides of each fillet.
4. Brush the melted butter over both sides of each fillet.
5. Sprinkle lemon-pepper seasoning on one side of each piece of fish, then grill the fish with this side down on the grill. Sprinkle the remaining seasoning over the top of each piece.
6. Grill the fish for 5 to 6 minutes per side, then serve hot with rice.
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I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.