Grilled Mahi Mahi with Lemon and Herbs
Mahi Mahi, sometimes spelled Mahi-Mahi, is a slightly fatty, flavorful fish that is best prepared simply, such as broiling or grilling. If you have heard that it is in the dolphin family of fish, never fear, it is not a mammal, like the relatives of Flipper. In this recipe, I use a grill pan, but I have also made the fish on the outdoor grill. Just remember to oil the grates well so the fish does not stick, and do not turn it until it releases easily.
- Cooking spray, preferably olive oil
- 1-1/2 pounds Mahi Mahi fillets, about 3/4 inch thick
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh dill
- 1/4 teaspoon sweet paprika
- 2 teaspoons minced garlic
- Olive oil
- 1 medium lemon, halved
Spray a nonstick grill pan with cooking spray. Heat to medium-high. Pat fish fillets with paper towels to dry. Season with salt, pepper, parsley, dill, paprika and garlic. Drizzle with a little olive oil. Rub seasonings and oil into both sides. Grill until done, about 4 minutes per side. Drizzle with lemon juice from half of lemon. Serve immediately, garnished with wedges cut from the remaining lemon half.