The Small Town Chef

  Grilled Mahi-Mahi with Lime-Cilantro Marinade and Spicy Avocado Sauce Some recipes start in your own kitchen. Others follow you home from a trip. When visiting my son Ian and his partner Nikki in Florida , we came across a number of dishes that tickled my palate in a very good way. They were excellent culinary guides — eager to lead us around Naples and point us toward the kind of places where you get a real feel for the local food. Fresh seafood, bright citrus, a little heat, and that relaxed Florida feeling where dinner doesn’t need to be complicated to be memorable. This grilled mahi-mahi is my re-creation of one of the dishes I enjoyed at Gumbo Limbo at The Ritz-Carlton in Naples . It’s not meant to be an exact copy. It’s more of a nod to that experience — fresh fish, lime, cilantro, a hot grill, and a spicy avocado sauce that brings the whole plate together. It’s fresh. It’s approachable. And best of all, it’s weeknight friendly.   Why Mahi-Mahi Works So Well on the G...

Fast flavor for fish, shrimp, and anything that swims. When it comes to seafood, people always think marinade first—but dry rubs? They’re quicker, bolder, and often even better. Rubs bring instant flavor without the risk of over-marinating delicate proteins like shrimp or white fish. Just pat dry, coat, and cook. Done.   These three rubs are built for shrimp, salmon, cod, scallops—whatever you've got. They’re global in vibe and dead simple to pull off. You can grill, roast, sear, or even broil with them. Let’s dive in. 🌴 1. Caribbean Citrus-Spice Rub (Great on Shrimp or Salmon) Bright, warm, and zippy—this one’s like a Caribbean breeze in rub form. The citrus zest cuts through rich seafood, while warm spices and a little heat round things out. Think beach cookout vibes.   What’s in it: 1 tbsp brown sugar 2 tsp ground allspice 2 tsp smoked paprika 1 tsp garlic powder 1 tsp kosher salt 1 tsp ground coriander 1 tsp lime zest (or lemon) ½ tsp cayenne (adjust to taste) Optional: p...