Bek's Grilled Mahi Mahi Fillets in Soy Ginger Marinade (Oamc)

This is a mild, Asian-inspired marinade that complements the mild flavor of Mahi Mahi. Great summer dish, I'm sure it would be good on any mild fish. OAMC chefs, double or triple the marinade as needed and freeze in family-sized portions - I use my vacuum sealer. **As with many of my original recipes, the ingredient amounts are approximate. Adjust to your preferences. As always, let me know if you make any substitutions or tweaks - I always like new ways to try old favorites! (Cooking time does not include marinating time.)

• Ready In: 20 mins
• Serves: 4
• Yields: 4 fillets

Ingredients

• 2  lbs mahi mahi fillets (4 medium)
• 2  tablespoons olive oil
• 2  tablespoons fresh ginger, minced (I use jarred)
• 1  tablespoon garlic, minced
• 1  tablespoon fresh lime juice
• 1⁄4 cup soy sauce
• 2  tablespoons honey
• 2  tablespoons dry red wine
• 1⁄8 teaspoon cayenne pepper (more or less to taste)
•  salt and pepper

Directions

1. In a 1 gallon zipper bag, combine all ingredients except fish. Squish to combine. Add mahi and seal, refrigerate at least 4 hours or overnight.
2. OAMC - squeeze all air out of zipper bag, or seal in a vacuum sealer and store in the freezer. Defrost and grill, following instructions below.
3. Spray grill with non-stick cooking spray, the preheat to 475°F Cook fillets about 4 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness. Trust yourself on the grill, based on the thickness of your fillets - don't blindly use my timing! An overcooked fish is a sad fish.