Grilled Lime Marinated Mahi Mahi
This scrumptious Mahi Mahi marinade is a delicious combination of lime-soy-ginger. The fillets then cook on a very hot grill. The sauce gives the fish a tasty flavor while keeping it moist.
Servings: 2 servings
- 9 ounces of Mahi Mahi fillets
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons fresh ginger
- 1 Tablespoon minced garlic
- 2 Tablespoon lime juice
- ¼ cup soy sauce
- 2 Tablespoons honey
- 2 Tablespoons dry red wine
- ⅛ teaspoon cayenne or q.b. quanto basta as much as you wish
- Salt and pepper optional
Whisk all of the marinade ingredients together.
Put the Mahi Mahi in a glass dish or a zip lock bag and pour the marinade over the fish. Make sure that the marinade is evenly distributed over the seafood. Refrigerate and occasionally redistribute the marinade over the seafood.
Marinate 4 hours.
Spray the grill with vegetable spray to prevent sticking then preheat the grill to 475 F.
Take the Mahi Mahi out of the marinade and put on a rack to let some of the marinade drain.
Place the Mahi Mahi on the grill skin side down. Grill for 4 minutes then turn over and grill for an additional 2 to 4 minutes, depending on how thick the steaks are.
Remove from grill and place on platter. Serve hot.
- Skin may come off when you turn the fish over -- don't worry about it.
Serving: 2fillets | Calories: 341kcal | Carbohydrates: 23g | Protein: 27g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 1735mg | Potassium: 621mg | Sugar: 18g | Vitamin A: 280IU | Vitamin C: 5.8mg | Calcium: 32mg | Iron: 2.1mg