Mahi grill

Y'all gather round the porch table for this down-home Gulf Coast treasure where fresh mahi mahi gets kissed by butter and lemon then laid over a bed of flu Free

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Ingredients

Mahi mahi fillets: sweet Gulf fish so fresh it practically winks at ya from the cooler
Lemon: bright tangy sunshine fruit that cuts through the richness like a joke at a funeral
Butter: creamy golden churned goodness that makes everything taste like Sunday dinner
White rice: fluffy little pearls that soak up all the flavors like a sponge at a church potluck
Bell peppers: crunchy colorful garden gems that add sweetness and a pop of sass
Onion: tear-jerkin' white bulbs that caramelize into pure Southern soul
Tomato: ripe red juicy orbs straight from the vine that bring the gravy without any gravy

Directions

First off fire up your trusty cast-iron skillet over medium heat and let it get hotter than a July afternoon on the tractor, then drop in a big ol' pat of butter to melt and bubble like it's gossipin' about the neighbors.
Season them mahi mahi fillets with a pinch of salt and pepper right on the counter so they don't get lonely, then lay 'em in the hot butter skin-side down if they got skin and listen to that sizzle like bacon at a family reunion.
While the fish is searin' golden on one side, chop up that onion into half-moons and toss it in the skillet beside the fillets so it starts sweatin' and turnin' sweet like a preacher's smile.
Dice the bell peppers into bite-size chunks and throw 'em in with the onion, stirrin' everything around so the colors dance together like a square dance at the VFW hall.
Chop the tomato into big chunks and add it last so it stays juicy, lettin' all the veggies mingle and release their juices into a makeshift sauce that smells like home.
Flip the mahi mahi after about four minutes per side, squeezin' half the lemon over the top so the citrus steams up and perfumes the whole kitchen like fresh laundry on the line.
In a separate pot boil up the white rice with a little salt till it's fluffy as a cloud, then fluff it with a fork like you're pettin' a prize hog.
Once the fish is cooked through and flaky, move it to a plate and pour the veggie mixture right over the rice in the skillet, stirrin' in another pat of butter for good measure and a final lemon squeeze.
Nestle the mahi mahi back on top of the rice and veggies so every bite gets a little of everything, then let it all rest for a minute while you holler for the family to wash their hands.
Serve it up straight from the skillet with the last lemon wedges on the side and watch everybody fight over the crispy bits like it's the last piece of pie at Thanksgiving.

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