published Wednesday, June 2nd, 2010

Braly: Grilling fish at home

I love fish, but have never been a big fan of making it a home. For one thing, it really stinks up my kitchen. Secondly, I’m a creature of habit and got into a rut of grilling salmon only. And I’m tired of it. So, recently I reached out and grabbed some mahi-mahi — wild-caught, of course. It was a nice day for grilling, so that was my plan.

I went online and found the following recipe that made this fish some of the best I’ve ever made. If I can’t go out to eat and get some good grouper Oscar, this will be one that I will make at least once a month. Maybe every week. For the herb mixture, I went out to the garden and cut chives, parsley, rosemary, basil and oregano.

Grilled Mahi-Mahi

1 tablespoon lemon zest

2 teaspoon dry or fresh herbs

2 cloves garlic (finely chopped or minced)

2 tablespoons lemon juice

2-3 tablespoons olive oil

1 teaspoon white vinegar

1 tablespoon finely chopped parsley

Kosher salt, to taste

1/2 teaspoon crushed pepper

1 pound mahi-mahi filets

Mix all the ingredients of the marinade together in a bowl. Add mahi-mahi. Mix well. Cover and refrigerate for 2-4 hours. Heat the grill, spray on some olive oil and add the pieces of the fish. Grill for approximately 3-5 on each side. Serve.


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