Tuesday, June 16, 2009

Grilled Mahi Mahi

Now that summer has FINALLY decided to make an appearance, I was excited to make something lighter. My husband and I try to eat fish on days when it's hot and we want something delicious, but not too heavy. Mahi Mahi is a great fish to make because it's light, but also hearty without having that gross "fishy" taste. This recipe is so simple and perfect for a hot summer evening.

Grilled Mahi Mahi

4 Mahi Mahi fillets
(all measurements are approximate - just throw everything in a Ziplock bag with the fish, you can't go wrong!)

1/4 C. extra virgin olive oil
1/4 C. fresh lemon juice
1 Dash crushed red pepper flakes
1 tsp. fresh parsley, chopped (plus some reserved for garnish)
1 tsp. garlic salt
freshly ground black pepper
1 clove garlic, pressed/minced

Marinate fillets at least 30 minutes, but the longer the better. Heat grill to medium-high. Cook the fish about 6 minutes per side until it is fully cooked, white, and flakey.

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