Grilled Mahi-Mahi with Cocoa-Chili Rub

1 tablespoon light or dark brown sugar

1 tablespoon ancho chili powder

2 tablespoons plus 2 teaspoons cocoa powder

1 tablespoon garlic powder

1 teaspoons onion powder

¼: teaspoon cinnamon

Grated zest of half an orange (about 1 teaspoons)

1 teaspoons coarse salt

1 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, 8-10 minutes, flipping once halfway through.

Serves four.

"Marinades, Rubs, Brines, Cures & Glazes" by Jim Tarantino (2006 Ten Speed Press)