Cedar Plank Grilled Pinot Grigio Mahi Mahi W/ Chili Lime Rub

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   1: Take your cedar plank and completely submerge it in pinot grigio for at least 5hrs.

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   make sure your plank is big enough for all the fillets.

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   2: Rinse and pat dry your (fully thawed) Mahi Mahi fillets so they are dry and place on a large platter (try to buy the fillets without the skin / even frozen is ok) .

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   3: Rub both sides with olive oil and generously rub the fillets with your chili lime spice and sprinkle some fresh rosemary/thyme on top .

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   Cover and place in the fridge for a few hours before cooking.

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   4: Once you are ready to cook , take your plank and dry the side you are going to cook on .

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   Baste that side with olive oil and sprinkle that side with salt.

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   5: Preheat your grill to an even medium heat .

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   Place all the fillets on the plank and add a slice of lemon to each fillet .

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    6: Grill them for at least 30 minutes and try not to open the grill to maintain a consistant temperature You will see the tops flake and the lemons brown just a bit when they are done.

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    If there is a flare up try to put it out and close the lid as soon as you can to keep in the smoke and temp right.

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    Smoke will be billowing out of your grille but thats what the cedar plank is for , but keep an eye out for flare ups.

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    If you soak the planks for 5+ hours you should have no problems if you maintain the steady medium heat.

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    7: Once the fillets are browned and flakey , take the whole plank off and serve as is with the plank as a serving tray .

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    (keep a towel or trivet under for the heat).

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    8: I usually serve this with some rice and asparagus.

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    Trust me when I say you will get rave reviews.

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    Just dont over cook the fillets.

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    Check them when its about 30 minutes into cooking and peek every 5-10 minutes thereafter .

* Per serving · 4 servings · Values may vary.