Ahi is always in abundance in Hawaii, so I usually pick up some form of it at the grocery store – fillets, steaks, sashimi, you name it, I’ve bought it. The Citrus Grilled Fish, on page 163, Another Taste of Aloha, in the Seafood section is one of the best (and fastest) preparations I’ve found for this delicious, rich, meaty fish.
I love grill’n’go recipes, especially when there’s no marinating, because I can open my fridge, open my cookbook, and have dinner on the table in just a few minutes. Flavored butter is a great accompaniment to grilled meat and fish – it adds pizzazz in moments, and can take on any flavor or ethnic profile. This recipe is excellent, and the butter is yummy. It reminds me of a ginger and lemon butter I used to make for salmon that my friends called “ambrosia”.
You’ll notice I used ahi steaks instead of a whole ahi, and it was delicious anyway, but I definitely want to try grilling the whole fish with the citrus inside! I’ll be making this recipe on the fly again soon. Try it tonight!
Mmm, grilled ahi…
Look at that tasty lime butter!
Citrus Grilled Fish
- 1/2 cup softened butter or margarine
- 2 to 3 tablespoons fresh lime juice
- 1 teaspoon lime peel, grated
- Dash salt
- 3 – 4 pounds fresh ahi, aku, or uku
- Salt and freshly ground pepper to taste
- 1 teaspoon lemon peel
- 1 or 2 limes, thinly sliced
- 1 or 2 lemons, thinly sliced
- Garnish: Lime wedges
Combine butter, lime juice, lime peel and salt in a small bowl. Beat until soft and light. Chill until ready to serve. Prepare barbecue. Clean fish. Rub fish with oil, inside and out. Season inside with pepper and lemon peel. Overlap alternating lime and lemon slices in cavity of fish. Place fish in an oiled fish basket or on a pice of oiled heavy duty foil with several holes, or directly onto the oiled grill. Cover grill with lid or an aluminum foil tent and cook fish for 10 minutes for every inch of thickness. Turn fish and re-oil fish basket foil or grill halfway through cooking time. Cut the lime butter into thin slices. Overlap slices on top of cooked fish. Garnish with lime wedges and serve.
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