Greek Style Grilled Mahi Mahi with Mint
- 1 1⁄4 lbs. Mahi Mahi fillets, fresh or thawed, about 3/4 to 1 inch thick
- 1⁄2 cup lemon juice
- 1⁄2 cup olive oil
- 3 tablespoons fresh oregano, chopped
- 3 tablespoons of fresh mint, chopped
- 1 teaspoon minced garlic
- 1 teaspoon finely shredded lemon peel (zest)
- 1⁄4 teaspoon salt
Rinse fish; pat dry with paper towels. Cut fish into 4 serving size pieces (this is easier if fish is slightly frozen). Place fish in a sealable plastic bag. Stir together lemon juice, olive oil, oregano, mint, garlic, lemon zest, and salt. Pour over fish. Seal bag. Turn to coat fish with marinade. Marinate in refrigerator for at least 30 minutes.
Drain fish, reserving marinade. Grill fish over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork (145 degrees F), turning once and brushing with marinade halfway through grilling. Discard any remaining marinade.