Mint Lime Grilled Mahi-Mahi
This recipe will work well with any firm white fish but the author recommends mahi-mahi. I suspect that many of us could do with more fish in our diets and this is a wonderful way to serve it. It’s perfect for summer grilling or for those of us who are lucky enough to live somewhere where we can cook outdoors all year round.
- Juice of 2 medium limes
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 medium cloves of garlic, finely chopped
- ¼ cup dry white wine
- 2 tablespoons chopped fresh mint leaves
- 1½ lbs thick mahi-mahi or other firm white fish
- Combine all the ingredients except the fish in a small bowl.
- Score the fish several times.
- Pour the marinade over the fish and coat on both sides.
- Place in the refrigerator for 1½ to 2 hours, turning from time to time and spooning the marinade over the fillets.
- Towards the end of the marinating time, start the charcoal or gas grill.
- Take a large sheet of foil and poke holes in it (small enough to keep the fish away from the grill but plentiful enough to let the smoke come through).
- Place the foil on the grill and, trying to avoid the holes, spoon on some of the marinade.
- Add the fish and cook for 8 to ten minutes on each side, basting as you turn.