Grilled Mahi Mahi with Early Summer Herbs

Tod Dimmick

Mahi Mahi is perfect grilled and served with fresh herbs.

Prep time: 10 Minutes
Cook time: 8-10 Minutes
Serves: 2 (Easy to scale)

1 lb Mahi Mahi filets, skin on
juice from 1/2 lemon
2 TB olive oil
1 tsp (a small clove) crushed garlic
Pepper to taste

1/4 cup seasonal fresh herbs, such as dill, basil, and sage, minced

Preheat your grill. Wash and dry the filets, and place in a bowl. Squeeze in the lemon juice, add the olive oil and garlic, and turn to coat. Season gently with pepper. Salt may not be necessary.

Grill the fish, skin side down, for 8 minutes or until almost done (fish will continue to cook for a minute after you remove it from the grill). After 4 minutes drizzle with any remaining marinade from the bowl.

Serve with a fairly rich white wine, like a California Chardonnay. Yum.

Variations: Use any firm fish, such as halibut or salmon steaks, tuna or shark.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

No comments: