We are on to day 2 of the food calendar, Grilled Mahi Mahi with Brown Rice& Sauteed Zucchini. Now, let me just preface this recipe with the fact that I LOVE Balsamic Vinegar, Lemon Juice, Garlic and Worcestershire Sauce. That said, what could possibly be better than a recipe that uses all of those ingredients in a marinade??? Not much, my friend. Not much at all.
I'm sure that my beloved, K, thought I was a bit odd as I oohed and aah'd with each delectable bite, but by golly...that was some good fish!
I only used 2 fillets, but all of the marinade...the more the merrier!!! I also baked mine at 400 degrees in the oven for about 12 minutes, versus grilling it.
6 tablespoonsOlive oil 6 tablespoonsLemon juice 1/4 cupchopped fresh basil 2 tablespoonsChopped fresh rosemary 2 tablespoonsBalsamic vinegar 2 clovesgarlic, minced 2 teaspoonsWorcestershire sauce 2 teaspoonsSoy sauce 4 mahi mahi fillets, about 4 to 6 oz. Each (or use swordfish or halibut) 1 teaspoonSalt 1 teaspoonFreshly ground black pepper 2 cupscooked brown rice
In a small bowl, combine first 8 ingredients. Sprinkle fish fillets with salt and pepper; place into a 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 hours.
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.
Spoon a good 1/2 cup of brown rice onto each individual dinner plate and top each with a fillet of fish. Garnish with lemon wedges and more fresh herbs, if desired.