So I'll try to do two recipes this week!
The last week has been rather toasty here in the Pacific Northwest with highs in the 90s. This wouldn't be too bad, but the highs the week before were in the upper 60s to lower 70s. We went from mid-May to mid-July with no stop over for June!
So I'm going to enjoy my grill. Today's recipe is Grilled Mahi Mahi.
Grilled Mahi Mahi
1 lb mahi mahi fillets (four fillets about 4 oz each)
1 large lemon
6-7 garlic cloves
1/2 cup rice wine vinegar
1 cup water
2 teaspoon salt
3 tablespoons olive oil
Zest and juice the lemon and put in a sealable plastic bag. Chop the garlic finely and add to the lemon juice. Add the rice wine and water (I collected the water in the lemon husks to add flavor). Add salt and fish. Marinade no more than 30 minutes. I marinaded for 60 minutes and I think that was a little too long.
Lightly coat each side of each fillet with olive oil.
Grill on medium heat for about 1-2 minutes per side. I grilled 2-3 and the fish was a little more done than I preferred. Part of this may have been the marinade time being too long.
The fish held together reasonably well, though the edges of some of the fillets tried to fall off. The fish was firm, but not yet tough; I definitely should have shortened either the marinade time or the grill time (I think both).
However, the fish was delightfully lemony and not overly garlicky. I thought about adding fresh dill, but the store was out of it. I refused to use dried dill; I really wanted a fresh flavor to the fish.
I served the fish with brown basmati rice, steamed broccoli, and a lovely, well-chilled rosé. Now, I'm going to enjoy my dinner.