recipe at a glance
5 stars - 3 reviews
ready in: 30-60 minutes
serves/makes: 4recipe id: 24283cook method: outdoor grill
3/4 cup olive oil
1/4 cup soy sauce
1 orange, cut in half
1 lemon, cut in half
1 lime , cut in half
2 bay leaves
12 black peppercorns, toasted and crushed
1/2 bulb fennel, thinly sliced
1/2 red onion, thinly sliced
6 cloves garlic, thinly sliced
1 piece (1-inch size) fresh ginger, peeled and thinly sliced
4 boneless Mahi-Mahi fillets, about 8 ounces each
Pour the olive oil and soy into a large mixing bowl. Squeeze in the juice of the orange , lemon and lime, and toss in the squeezed rinds. Add the remaining ingredients and mix well.
Prepare the grill. When you're about 20 minutes away from dinnertime, put the fish in the marinade and let sit for 10 minutes, turning once or twice.
Remove the fish and grill for 4 minutes on the first side and 2 minutes on the other side. Serve.
254 calories, 3 grams fat, 14 grams carbohydrates, 43 grams protein per serving
. This recipe is low in fat.
ratings & reviews
|Apr 6, 2010 skidaddytn
Had some leftover Mahi in the freezer and was looking for a way to jazz it up. The soy/olive oil base is wonderful. I added everything that I had that was in the recipe.. however I didn't have an orange, fennel, or ginger... It was still very tasty! As a plus the oil helps it not stick to the grill... Next time I plan on fish I will be sure to get all the ingredients...
Jun 8, 2009 grillin girl
Tried this on the spur of the moment so no fennel on hand. It turned out very tasty. I poured the marinade over some frozen stir-fry vegatables in my grill-panand it was a great side dish
Apr 26, 2008 beana
This is a great recipe. I have made it several times and get rave reviews. It is fresh tasting and light. I have even used salmon instead of mahi-mahi and it has also turned out great. I do grill the fennel, citrus and onions along with the mahi-mahi and it tastes wonderful. If you are afraid to try fennel, don't be! It has a suburb taste when it is grilled in this marinade.