Prep 10 mins
Cook 8 mins
Found on a recipe card in the grocer's.
- 1 1⁄4 lbs mahi mahi fillets, fresh or thawed, about 3/4 to 1 inch thick
- 1⁄2 cup lemon juice
- 1⁄2 cup olive oil
- 3 tablespoons fresh oregano, chopped
- 3 tablespoons of fresh mint, chopped
- 1 teaspoon bottled minced garlic
- 1 teaspoon finely shredded lemon peel (zest)
- 1⁄4 teaspoon salt
- Rinse fish; pat dry with paper towels. Cut fish into 4 serving size pieces (this is easier if fish is slightly frozen). Place fish in a resealable plastic bag. Stir together lemon juice, olive oil, oregano, mint, garlic, lemon zest, and salt. Pour over fish. Seal bag. Turn to coat fish with marinade. Marinate in refrigerator for at least 30 minutes.
- Drain fish, reserving marinade. Grill fish over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork (145 degrees F), turning once and brushing with marinade halfway through grilling. Discard any remaining marinade.
If you are looking for a quick to fix fish dinner this fills the bill. As others have mentioned, I think I would divide the marinade and use half before and half during grilling. This was served with grilled summer squash and a Mediterranean influenced quinoa salad.
I agree totally about using about half the marinade. This recipe was good, but nothing special. I might use it again if I buy more mahi mahi.
This got mixed reviews from my family *one three from someone who doesn't like mint, one four, and one five* so I averaged it to a four. I should have listened to the other reviews and cut the amount of marinade in half. We had a lot left over. Next time, I would put some aside at the start to put over the potato wedges or asparagus that we served with it. We also used dried oregano and mint (1 T. of each). I think this marinade would be excellent on chicken!