Recipe slightly adapted by Terri @ that's some good cookin'
- 1/4 cup soy sauce (I used low sodium soy sauce)
- 1 1/2 tablespoons rice vinegar (not seasoned)
- 1 tablespoon sesame oil
- 2 tablespoons Splenda or brown sugar (I used brown sugar)
- 1 green onion, thinly sliced
- 1 teaspoon garlic puree or finely minced garlic (I grated garlic cloves on a microplane--worked very well)
- pinch of cayenne pepper or a dash of hot sauce
Good sides for this fish are simple stir-fried vegetables and coconut rice.
- In a small bowl, combine soy sauce, rice vinegar, sesame oil,
Splenda or brown sugar, green onion garlic puree and cayenne or hot
- Put the two pieces of Mahi Mahi in a ziploc bag along with half of
the marinade. Marinate at room temperature for 15 minutes-1 hour. (I marinated mind for about an hour because I got busy with preparing the rest of the dinner. It worked very well.)
- Spray grill with non-stick cooking spray or wipe with olive oil.
Preheat grill to medium-high (you can only hold your hand there 2-3
- Put fish on grill with stop side down and grill 2-3 minutes (until
you can see grill marks--lift fish to see marks if necessary). Rotate
fish 45-degrees on same side and cook 2-3 minutes more to get
- Turn fish over and cook about 3-4 minutes more. Total cooking
time will not be more than 8-10 minutes. The fish should feel barely
firm when it's done; don't overcook. Serve hot, with dipping sauce on