Lime-marinated Grilled Mahi Mahi
I chose a simple marinade of virgin Olive oil, garlic, lime juice, salt and pepper.
Just five minutes on the grill gives the Mahi Mahi the perfect texture and consistency that I always look for in my fish. A caper garnish adds some zing to the fish which I partnered with grape salsa and steamed carbs consisting of black rice and red quinoa.
3-4 pcs Mahi Mahi fillets
3/4 cup extra-virgin Olive oil
5 cloves garlic, minced
3/4 cup lime juice
Salt and pepper to taste
1 tsp capers
In a large bowl, mix Olive oil, garlic, lime juice and salt and pepper to taste. Add in Mahi Mahi fillets and coat them well with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes. Fire up the grill to medium heat. Grill the marinated fillets for about 5 minutes on either side or until the fish flakes easily when pierced with a fork. Before removing the fish from the grill, brush them with the remainder of the marinade. Remove from heat and place fillets on a serving platter, topping them with capers. Serve with steamed rice (I used black rice and red quinoa combo) and some grape salsa.