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 tablespoons Olive oil
6 tablespoons Lemon juice
1/4 cup chopped fresh basil
2 tablespoons Chopped fresh rosemary
2 tablespoons Balsamic vinegar
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
2 teaspoons Soy sauce
4 mahi mahi fillets, about 4 to 6 oz. Each (or use swordfish or halibut)
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
2 cups cooked 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.