GRILLED MAHI-MAHI:
½ cup olive oil
¼ cup chopped basil, thyme and/or parsley
8 mahi-mahi fillets, about 6-8 oz. each
2 tbsp, lemon juice
salt and freshly ground pepper
In a large re-sealable plastic bag, combine oil and herbs. Add fish fillets, seal bag and shake slightly to coat. Refrigerate fish overnight.
Heat grill and oil it well or spray with cooking spray. Remove fish from plastic bag and pat dry with paper towels. Add salt and pepper to taste and sprinkle with lemon juice. Grill mahi-mahi over medium heat for 4-5 minutes on each side, or until fish flakes easily with a fork.
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