Friday, 29 July 2011

Mahi-Mahi Recipe


oil for oiling grill grates
Mahi Mahi filets, one per person
lemon pieces for serving fish (optional)

1 tsp. onion powder
1 tsp. Dijon mustard
1 tsp. garlic powder
1 tsp. dried parsley
3 T fresh squeezed lemon juice
1/2 tsp fresh ground black pepper
1/4 cup extra virgin olive oil
1 tsp. lemon zest (or more, I zested the whole lemon)
1 T capers, chopped (or more if you really like capers)

1. Zest the lemon, squeeze lemon juice and chop the capers.
2. Whisk together the marinade ingredients.
3. Put thawed Mahi Mahi filets into Ziploc bag or plastic container with a snap-tight lid,
pour marinade over, and allow to marinate 2-3 hours. (Don't leave it longer than that for best results.)
4. When you're ready to cook the fish, spray grill with nonstick spray or brush with oil, then preheat the grill to high.
5. When grill is hot,  put fish on, with the top side facing down.  (For a gas grill, I usually lower heat to medium high when I put the fish on.)
6. To get nice grill marks, lay fish at an angle to grill grates, then rotate fish a quarter turn after about 3 minutes.
7. Cook about 3 minutes more on same side, then turn carefully and cook 3-4 minutes on other side.
8. Serve hot, with additional lemons to squeeze over if desired.

note :
Total cooking time will be about 10 minutes per inch of thickness of the fish, depending on how hot your grill is.
Fish is done when it feels firm, but not hard, to the touch.