Grilled Mahi Mahi with Lemon and Capers
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
Mahi Mahi filets, one per person
oil for oiling grill grates
lemon pieces for serving fish
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
Thaw frozen Mahi Mahi overnight in the fridge. Let the fish come to room temperature, drain in a colander, and pat dry when you’re ready to cook. Zest the lemon, squeeze lemon juice and chop the capers. Whisk together the marinade ingredients. Put thawed Mahi Mahi filets into Ziploc bag or plastic container with a snap-tight lid. Pour marinade over, and allow to marinate 2-3 hours. When you’re ready to cook the fish, spray grill with nonstick spray or brush with oil, then preheat the grill to high. When grill is hot, put fish on, with the top side facing down. To get nice grill marks, lay fish at an angle to grill grates, then rotate fish a quarter turn after about 3 minutes. Cook about 3 minutes more on same side, then turn carefully and cook 3-4 minutes on other side. Total cooking time will be about 10 minutes per inch of thickness of the fish, depending on how hot your grill is. Fish is done when it feels firm, but not hard, to the touch. Serve hot, with additional lemons to squeeze over if desired.