Grilled Mahi Mahi with Lemon and Capers

Ingredients

• Mahi Mahi filets, one per person
• Oil for oiling grill grates
• Lemon pieces for serving fish, optional
• 1 tsp. lemon zest
• 3 T fresh squeezed lemon juice
• 1 tsp. Dijon mustard
• 1/4 cup extra virgin olive oil
• 1 T capers, chopped
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried parsley
• 1/2 tsp fresh ground black pepper

Directions

1. If the Mahi Mahi is frozen, thaw it in the refrigerator overnight. When you’re ready to start cooking, let the filets lose their chill, set them in a colander to drain, and blot them dry.
2. Remove the zest from the lemon, squeeze the juice, and chop the capers. Whisk the marinade together until it’s well combined.
3. Place the thawed Mahi Mahi filets in a Ziploc bag or a plastic container with a tight-fitting lid. Add the marinade, seal it up, and let the fish marinate for 2-3 hours. For the best texture, don’t go past that window.
4. When it’s time to grill, coat the grill with nonstick spray or brush the grates with oil, then heat the grill to high.
5. Once the grill is hot, set the fish on it with the top side down. If you’re using a gas grill, reduce the heat to medium high after the fish goes on.
6. For attractive grill marks, place the filets diagonally across the grates, then turn each piece a quarter turn after about 3 minutes.
7. Continue cooking on that first side for about 3 minutes more, then gently flip the fish and cook it for 3-4 minutes on the second side.
8. Plan on about 10 minutes of total cooking time for each inch of fish thickness, with a little flexibility depending on the heat of your grill.
9. The fish is ready when it feels firm to the touch, without feeling hard.
10. Serve the fish hot, with extra lemon for squeezing over the top if you like.