haikuman

Ingredients:

• Two pounds of Mahi Mahi fillets cut into serving-size portions. I sometimes use two 1 pound bags of frozen Mahi Mahi filets from ALDI.
• 1/4 Cup Extra Virgin Olive Oil
• 1 teaspoon Lemon Zest finely minced. (do this before squeezing the Lemon. Wash and rinse the Lemon first)
• 1/2 Cup freshly squeezed Lemon Juice
• 1 heaping Tablespoon of Greek Seasoning
  OR 1 heaping Tablespoon each of dried Oregano and Basil
• 1 teaspoon minced garlic
• 1/4 teaspoon Sea Salt
• A couple good cranks of Black Pepper

Allow fish to thaw in the refrigerator. Pat fillets as dry as possible with paper towels. Place fish into Ziplock™ freezer bag. Whisk together the remaining ingredients and pour over fish, squeeze out the extra air in the bag, seal and refrigerate. Allow to marinate 30 minutes to an hour, turning every 15 minutes.

Remove fillets from bag and allow excess marinade to drain off - reserving the marinade for basting - and place on grill over medium-high heat (or under the broiler if you must). Cook on one side for 6 or 7 minutes, brush with marinade and turn fillets over and brush again with the marinade. Do not baste again. Discard the marinade as it contains raw fish juices. Continue to cook until fish just starts to separate into flakes when tested with a fork, but still attached in the center of the filet.

Tags: fish, garlic, Greek, grill, low-carb, Mahi-mahi, marinade, paleo, primal