Soy-Grilled Mahi Mahi with Korean Dipping Sauce

Ingredients

• 4 Mahi Mahi fillets
• 1/2 cup soy sauce
• 3 T Rice vinegar, not seasoned
• 2 T sesame oil
• 1/4 cup low-carb sweetener of your choice
• 2 tsp. garlic powder
• 1/4 tsp. Red Pepper Powder
• 2 green onions, thinly sliced

Directions

1. If your fish is frozen, move it to the refrigerator to thaw overnight, then drain off any liquid and blot the fillets dry.
2. In a small measuring cup, stir together the soy sauce, rice vinegar, sesame oil, sweetener, garlic powder, Red Pepper Powder, and green onion slices.
3. Pour half the sauce into a small Ziploc bag, add the fish, and refrigerate it for about 1 hour. A little extra marinating time is fine.
4. When it’s time to grill, remove the fish from the refrigerator and allow it to warm to room temperature.
5. Coat the grill with non-stick spray or rub it with olive oil, then heat it to medium-high, hot enough that your hand can stay over it for only 2-3 seconds.
6. Place the Mahi Mahi on the grill, top side facing down and set diagonally across the grates. Cook for 2-3 minutes, just until grill marks begin to show; lift an edge if you need to peek.
7. Turn the fish 90 degrees and grill for another 2-3 minutes so the marks cross.
8. Flip the Mahi Mahi and continue cooking for about 3-4 minutes, until it feels firm but not hard when pressed. The full grilling time should stay within 8-10 minutes, so don’t let it go too far.
9. Serve the fish hot, with the reserved sauce alongside for dipping.