Grilled Mahi Mahi with Lemon and Capers

I think Mahi Mahi is a greatly under-used fish, and I've found many wonderful ways to prepare it. I suspect that the lack of recipes may be due to confusion about whether this fish, also called Dolphin Fish, is the same as those lovely mammals called Dolphins that you see being so playful at places like Sea World. Despite rumors, Mahi Mahi are not Dolphins, so please don't feel squeamish about eating them. The Mahi Mahi I used for this recipe was from Costco, which is a good source of affordable high-quality frozen fish, especially for those of us who live where fresh fish isn't readily available.

This recipe was one that I found hand-written into my old Lake Powell Cookbook, A Taste of Kalyn and Company, a little volume I self-published when I was catering houeboat trips there back in the time before computers! I know I'm dating myself here, but it's true. I suspect I may have copied the recipe somewhere, but I have no idea where. At any rate, being The Woman Who Never Followed a Recipe in Her Life, I changed it a bit this time around. I made this for a friend who came for dinner and we both thought it was quite wonderful.

Just a note about the recipe. I generally try to use fresh herbs in cooking, but in marinades like this I actually sometimes prefer things like onion powder, garlic powder and dried parsley. The reason is because those ingredients dissolve a bit more into the liquid of the marinade and don't leave clumps of onion, parsley, or garlic on the fish or meat when it's grilled. However, fresh ingredients could certainly be used in this recipe. I would increase the amount slightly if using fresh onions, garlic, or parsley.

Grilled Mahi Mahi with Lemon and Capers
(enough marinade for 2-4 pieces of fish)

Mahi Mahi filets, one per person
Marinade:
3 T fresh squeezed lemon juice
1 tsp. lemon zest (or more, I zested the whole lemon)
1 tsp. Dijon mustard
1/4 cup extra virgin olive oil
1 T capers (or more if you really like capers)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried parsley
1/2 tsp fresh ground black pepper

Mix marinade ingredients well. Put Mahi Mahi filets into ziploc bag, pour marinade over, and allow to marinate 2-3 hours. (Don't leave it longer than that for best results.)

To cook, preheat grill to high and spray with nonstick spray or brush with oil. Put fish on, with the "top" side facing down, then lower heat to medium high. To get those lovely grill marks, rotate fish a quarter turn after 4 minutes. Cook 3-4 minutes more on same side, then turn carefully and cook 3-4 minutes on other side. Total cooking time will be about 10 minutes, depending on how hot your grill is. Fish is done when it feels firm, but not hard, to the touch. Serve hot, with additional lemons to squeeze over if desired.

Grilled fish like this is not only delicious, it's the perfect South Beach Diet food. I served the fish with sauteed broccoli rabe, garden cucumbers with blue cheese dressing, and fresh tomatoes for a phase one dinner. For phase two you could add Georgette's Really Lemony Greek Pilafi or Lake Powell Spicy Rice.

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