I know you’ve got those grills fired up and ready for all kinds of Memorial Weekend food!! We are currently in route to “Hotel Weissinger” where we will swim, soak up the sun, have some drinks and eat and hang with our best friends and adopted second family, so in anticipation of the dreaded first bathing suit day, I decided we would have a really light meal last night of grilled fish and veggies. We grilled our entire meal and the best and almost easiest part of the meal was the Mahi Mahi. The even better part was that Hunter ate it and LOVED it (well, maybe not “loved” but he ate and didn’t gag, so that’s success). I’ m pretty proud of myself because Drew got caught up working on some house project, so the options were wait and eat really late or just get in there and grill it myself. Not only am I still a little new to the grill, I have never cooked Mahi Mahi before, so I looked around the internet for a quick and uncomplicated way to flavor the fish. If you have yet to infuse olive oil, now is the time! With all of the fresh options, they are absolutely essential for an easy flavor boost! I used my Rosemary & Garlic-Infused Olive Oil, but I also think the Lemon & Thyme-Infused Olive Oil would be just as good on fresh fish! Now that my grilled dinner was a success, I’m thinking my oven and stove just might go on Summer break. Alright girls, it’s time to get grillin’!!!
Adapted from South Beach Diet Cookbook recipe.
- 1 pound Mahi Mahi filets, cut into 4 pieces
- 2 tablespoons Garlic & Rosemary Infused Olive Oil
- 2 teaspoon lemon juice
- 2 garlic cloves, minced
- kosher salt & black pepper
- In a small bowl, whisk together olive oil and lemon juice. Brush both sides of fish with mixture.
- Sprinkle with salt & pepper and minced garlic.
- Heat grill to medium to about 350 degrees F. Spray a grill pan with cooking spray. Cook for 4-6 minutes per 1/2" thickness of fish. Rotate grill pan halfway through if over 1" thick.
Looking for some more light and fresh ideas? Well, here you go!
- Thyme Roasted Carrots
- Pan Seared Swordfish with Sauteed Spinach & Mushroom Lentil Salad
- Pan-Roasted Salmon with Sauteed Hericot Vert
- Roasted Root Vegetables with Smoked Olive Oil
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