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.
Rating
Serves: 4
Ingredients
- 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
Instructions
- 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.
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