I love fish, but have never been a big fan of making it a home. For one thing, it really stinks up my kitchen. Secondly, I’m a creature of habit and got into a rut of grilling salmon only. And I’m tired of it. So, recently I reached out and grabbed some mahi-mahi — wild-caught, of course. It was a nice day for grilling, so that was my plan.
I went online and found the following recipe that made this fish some of the best I’ve ever made. If I can’t go out to eat and get some good grouper Oscar, this will be one that I will make at least once a month. Maybe every week. For the herb mixture, I went out to the garden and cut chives, parsley, rosemary, basil and oregano.
1 tablespoon lemon zest
2 teaspoon dry or fresh herbs
2 cloves garlic (finely chopped or minced)
2 tablespoons lemon juice
2-3 tablespoons olive oil
1 teaspoon white vinegar
1 tablespoon finely chopped parsley
Kosher salt, to taste
1/2 teaspoon crushed pepper
1 pound mahi-mahi filets
Mix all the ingredients of the marinade together in a bowl. Add mahi-mahi. Mix well. Cover and refrigerate for 2-4 hours. Heat the grill, spray on some olive oil and add the pieces of the fish. Grill for approximately 3-5 on each side. Serve.