Kalyn's Lake Powell Fish Marinade and Grilled Mahi Mahi

Ingredients

• 6 pieces of fish, thawed if frozen
• 1/4 cup soy sauce, gluten-free if needed
• 1/4 cup fresh lemon juice
• 1/4 cup peanut oil or other oil of your choice
• 1/4 cup water
• 1/2 tsp. Liquid Smoke
• 1 tsp. Johnny's Seafood Seasoning or Beau Monde Seasoning
• 1/2 – 1 tsp. coarse ground black pepper
• 1 T onion powder
• 1 T garlic puree or garlic powder

Directions

1. If the fish is frozen, defrost it overnight in the refrigerator, or use cold water if you need a quicker option. Once thawed, arrange the filets in one layer inside a large Ziploc bag or a plastic container that closes tightly.
2. Make the marinade by combining the soy sauce with the fresh lemon juice, peanut oil, water, Liquid Smoke, seafood seasoning, black pepper, onion powder, and garlic powder. Pour it over the fish, then refrigerate for at least 2-3 hours. Do not let it sit much beyond 4 hours at the most.
3. Before cooking, take the fish out of the refrigerator so it can lose its chill and come to room temperature.
4. Coat the grill grates well, using non-stick grill spray or rubbing them with a paper towel dipped in oil.
5. As the fish gets close to room temperature, heat the grill on high, or use medium-high if you are cooking over charcoal. At that level of heat, you should only be able to hold your hand near the grill for 1-2 seconds.
6. For good-looking grill marks, place the fish with the top side facing down, set diagonally across the grates.
7. Right after the fish goes on, lower the grill to medium-high if your grill allows it. For charcoal, just begin at medium-high. Grill for about 2-3 minutes, until the first set of marks shows. Lift a piece gently if you want to check. Turn the fish so it sits on the opposite diagonal, then cook about 2-3 more minutes to create the crosshatch pattern. Once the marks look good, flip the fish with care and finish it on the second side for 4-5 minutes. Figure about 10 minutes of cooking for each inch of thickness; when done, the fish should be firm to the touch without feeling hard. Take it off the grill and serve hot.