Grilled Mahi Mahi ala ~DKBB~
(original recipe from cdkitchen.com)
6 Tbsp. olive oil
6 Tbsp. lemon juice
¼ cup chopped fresh basil
2 Tbsp. chopped fresh rosemary
2 Tbsp. balsamic vinegar
2 cloves garlic, minced
2 tsp. Worcestershire sauce
2 tsp. low-sodium soy sauce
4 mahi mahi fillets, 4 to 6 oz. each (or you can use swordfish or halibut)
Salt and freshly ground cracked pepper
- In a small bowl, combine the first 8 ingredients.
- Sprinkle fish fillets with salt and cracked pepper; place into gallon-size zip-top bag and pour in marinade; seal and shake gently to coat fish evenly.
- Refrigerate for at least 2 hours, but no more than 6.
- Preheat grill to medium low; grill fillets, turning carefully, 4 to 5 minutes per side, or until fish begins to brown and flakes with a fork. You can grill the fish directly on the grill, or on foil, or on a soaked wood plank – your preference.
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