Grilled Mahi-Mahi with Cocoa-Chili Rub

Grilled Mahi-Mahi with Cocoa-Chili Rub

This recipe calls for fillets of mahi-mahi, but it can be just as easily adapted for halibut, swordfish steaks, shrimp, salmon steaks or fillets, chicken breasts or kabobs, beef brisket, pork tenderloin, pork chops, baby back ribs or spare ribs. Grill times and styles vary according to the type of meat.

Start to finish: 20 minutes

Servings: 4


1 tablespoon light or dark-brown sugar

1 tablespoon ancho chili powder

2 tablespoons plus 2 teaspoons cocoa powder

1 tablespoon garlic powder

11/2; teaspoons onion powder

1/4 teaspoon cinnamon

Grated zest of half an orange (about 11/2; teaspoons)

11/2; teaspoons coarse salt

11/2; teaspoons black peppercorns

4 mahi-mahi fillets (about 6 ounces each and 1-inch thick)

Canola oil


Prepare a grill for direct grilling and preheat to high.

In a spice mill or blender, combine the brown sugar, chili powder, cocoa, garlic powder, onion powder, cinnamon, orange zest, salt and pepper. Grind to form a coarse powder.

Lightly brush both sides of the mahi-mahi with the oil. Sprinkle on the rub and lightly press the blend into the fish. Grill over direct high heat until the fish is opaque throughout, 8 to 10 minutes, flipping once halfway through.

Recipe from Jim Tarantino, author of "Marinades, Rubs, Brines, Cures & Glazes" (Ten Speed Press, 2006).

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